baked cicken with mayo mustard and tarragon

How To Make baked cicken with mayo mustard and tarragon

• 1

  I always start with frozen chicken breast, skinless and boneless...so 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 oven....it 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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