INGREDIENTS
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1 cup bread crumbs (from 3 slices firm white sandwich bread, coarsely ground in a food processor)
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3/4 teaspoon salt
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3/8 teaspoon black pepper
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2 tablespoons unsalted butter, softened
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1 tablespoon Dijon mustard
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1 tablespoon mayonnaise
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1/2 teaspoon fresh lemon juice
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Rounded 1/8 teaspoon curry powder
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1 (8- to 10-oz) chicken breast and 1 (8-ounce) whole leg, both with skin and bones