09.16.2012 CHICKEN FILLET With Tarragon Crust

Today the Swedish Chef thought of having chicken for dinner. So we skipped some of the day’s business, went to the kitchen and got busy . We rummaged the fridge for something easy to prepare but satisfyingly delicious. “I can do Onions..” Luckily this dish doesn’t call for some of that.

A mixture of fresh seasoned breadcrumbs and mustard for a delicious crusty, moist and tender chicken fillet

Prepartion 10 minutes Cooking 30 minutes


500g chicken fillet (about 4 med filet)
1/2 c fresh tarragon leaves, minced finely
1/2 c parsley, minced finely
1/2 c bread crumbs * (Mcjonsson breadcrumbs)
3 tbsp butter
pinch of salt
1/2 tsp pepper
1 tsp garlic powder
2 tbsp Dijon mustard

Prepare ingredients, and preheat oven to 200 degrees. Pat dry chicken fillet. Set aside. In a bowl, mix the bread crumbs, tarragon, parsley,salt and pepper. In another bowl, prepare a paste of mustard and garlic powder.

Dip each chicken filet in the mustard paste to coat evenly, then dredge in bread crumb mix.

Arrange in a greased baking dish. Generously put butter.

Bake for 30 minutes, and serve warm.

Goes well with my favorite tagliatelle.


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