45 minutes
A delicious chicken dish featuring a crispy herb-crusted coating and a tangy Dijon mustard layer.
Chicken Leg-thigh Pieces, split
pieces
Fresh Bread Crumbs, coarse
cups
Garlic, minced
teaspoons
Flat Leaf Parsley, fresh, chopped
tablespoons
Tarragon, fresh, chopped
teaspoons
Salt and Pepper
to taste
tablespoons
1. Preheat Oven and Prepare Chicken
Preheat your oven to 400 degrees Fahrenheit. Get your chicken ready by removing any extra skin and fat.
2. Mix Crumbs and Herbs
On a plate or piece of wax paper, combine the bread crumbs, minced garlic, chopped parsley, tarragon, salt, and pepper.
3. Mustard Brush
Using a pastry brush, lightly coat each chicken piece with Dijon mustard.
4. Crumb Coat
Roll the mustard-brushed chicken pieces in the bread crumb mixture until well coated.
5. Roast Ready
Arrange the coated chicken pieces in a roasting pan.
6. Bake
Place in the oven and bake for 30 to 40 minutes, or until the chicken is thoroughly cooked and juices run clear.
Replace the chicken with other proteins like pork chops, lamb racks, fish fillets, or tofu steaks for a vegetarian option. The key is to adjust cooking times based on the protein you choose.
Change the herbs in the crust. For example, use a mix of basil, oregano, and thyme for an Italian twist, or cilantro and lime zest for a Mexican flavor. Different spices like cumin, coriander, or paprika can also be added to the crust mixture for unique tastes.
If the original recipe uses classic herbs like thyme, rosemary, or parsley, try using different herbs such as tarragon for a French twist, oregano for an Italian flair, or cilantro and lime zest for a Mexican-inspired version.
Serve the crusted protein with a variety of sauces like marinara, béarnaise, or a creamy dill sauce. Toppings like a fresh salsa, chutney, or a simple lemon and caper butter can also transform the dish.
Incorporate grated Parmesan or Pecorino cheese into the herb crust for a cheesy, savory crust.
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