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baked cicken with mayo mustard and tarragon

★★★★★ 2
a recipe by
Meg Terhar Hill
Cincinnati, OH

I was looking for a chicken recipe tonight and found something that caught my eye, mayo and mustard coated I let my imagination run wild and this is what I came up was very good and so moist and the panko on top just took it to the top. I hope you like it too!!! This is a recipe for 2 people, just double it for 4 etc....

★★★★★ 2
serves 2
prep time 10 Min
cook time 40 Min

Ingredients For baked cicken with mayo mustard and tarragon

  • 2 Tbsp
  • 2 tsp
    brown mustard or dijon
  • 1/2 tsp
    garlic from a jar
  • 1 tsp
  • panko
  • parmesan cheese
  • 2 Tbsp
    butter, melted
  • salt and pepper to taste
  • 2
    chicken breasts, boneless and skinless

How To Make baked cicken with mayo mustard and tarragon

  • 1
    I always start with frozen chicken breast, skinless and defrost
  • 2
    In a small bowl combine 2 T of Mayo, I use Hellmans and always will, 2 teaspoons of mustard, dijon or brown, garlic and tarragon
  • 3
    Preheat the oven to 350, I use a convection toaster oven because I can't trust my real oven
  • 4
    Spray your baking dish with butter Pam and pat dry your chicken, I cut up my breasts sometimes because they are too big sometimes and I want some left over for lunch anyway. Place the chicken in the dish.
  • 5
    take the mayo mixture and spread on top of the chicken.
  • 6
    Take spoon fulls of the Panko and sprinkle over the chicken use enough to coat
  • 7
    Then drizzle melted butter over the Panko, that's it. Put in oven and bake for 30-40 min in a convection might take 40-50 minutes in a regular oven
  • 8
    I served this with canned corn seasoned with tarragon, salt, pepper and butter...salad and fresh baked bread.
  • 9
    My wine pairing was a Chardonnay, 14 Hands, a Washington State Wine, I'm a Wine Manager for a Texas Liquor Store so I'm always pairing wines with food....Enjoy

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