- 4
Ingredients
- 3 tbsp dry bread crumbs
- 2 tbsp light brown sugar
- 1 tsp dried tarragon, or basil
- 1 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 2 tbsp Dijon mustard
- 4 chicken breast halves (1/2-pound bone-in)
- Lemon wedges, for serving
Preparation
Step 1
1. Preheat the oven to 500 degrees.
2. In a small bowl, mix the bread crumbs, light brown sugar, tarragon or basil, kosher salt, and pepper. Spread the mustard all over the chicken breast and sprinkle with the crumb mixture.
3. Set the breasts, skin side up, in a 9 x 13-inch glass or ceramic baking dish and roast in the upper third of the oven for about 25 minutes, or until they are cooked through and crisp. Serve the chicken breasts hot, with lemon wedges.
Notes: The original calls for bone-in, skin-on breasts (and the nutritional information at the end reflects this); I use boneless, skinless. The chicken is cooked so quickly at a high temperature that the chicken doesn't dry out. I do have to fudge a bit to get the crunchiness- which gets lost without the fatty skin: I spray the outside with cooking spray after sprinkling on the crumb mixture. Using Panko or cornmeal instead of bread crumbs would up the crunch quotient even more, I'll bet.