2 large cloves garlic, minced
1 cup bread crumbs
1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh tarragon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg
3 tablespoons Dijon-style prepared mustard
3/4 cup flour
4 boneless, skinless chicken breasts
3 tablespoons olive oil
4 fresh tarragon sprigs for garnish, optional


1. Line baking sheet with wax paper. In shallow dish, combine garlic, bread crumbs, parsley, tarragon, salt and pepper. In another shallow dish, beat egg with mustard. In third shallow dish, place flour. Coat each chicken breast in flour; dip in egg and then bread crumb mixture, covering completely and patting so crumbs adhere. Place on baking sheet.
2. Preheat to 350 degrees F. In large nonstick ovenproof skillet, heat oil over medium high heat. Add chicken and brown well on both sides. Remove to oven and bake just until chicken is cooked through, about 7 minutes, turning once. Transfer to serving plates; garnish, if desired, with tarragon.
In order to pound the chicken, place chicken on a hard surface, cover with plastic wrap or wax paper and with a mallet or similar flattening utensil, pound chicken to even thickness.
Non-Fried 'Fried' Chicken
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