Crispy Dijon Chicken Breasts (ATK)

• hidangan: 4

Bahan-bahan

1 cup bread crumbs, preferably fresh (see note)

2 tablespoons extra-virgin olive oil

Salt and pepper

½ cup Dijon mustard

½ cup mayonnaise

4 tablespoons minced fresh chives

2 tablespoons sour cream

2 teaspoons white wine vinegar

4 boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed

Arahan

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Combine bread crumbs, oil, ½ teaspoon salt, and ½ teaspoon pepper in bowl. Combine mustard and mayonnaise in small bowl; reserve 1/4 cup mustard-mayonnaise mixture for chicken, then stir in 1 tablespoon chives, sour cream, and vinegar to make sauce for serving.

2. Pat chicken dry with paper towels, season with salt and pepper, and transfer to 13 by 9-inch baking dish. Spread reserved mustard- mayonnaise mixture evenly over chicken. Sprinkle with bread crumb mixture, pressing lightly to adhere.

3. Bake until crumbs are golden brown and chicken registers 160 degrees, 18 to 22 minutes. Sprinkle remaining chives over chicken. Serve with mustard sauce.

Nota

To make fresh bread crumbs, process 2 slices of hearty white sandwich bread in a food processor until coarsely ground.

Cooks country 2007 October/ November