It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is LEMON & TARRAGON BAKED CHICKEN from KAREN’S KITCHEN!!

In all honesty, I’m not a huge fan of lemon flavored chicken. However, that said, I do love this version because of the addition of Dijon mustard and tarragon. It adds that extra zip that takes the chicken over the top for me. The blend is a winner. It’s savory and delicious and goes well with parsley potatoes or cheesy mashed potatoes or even buttered poppy seed noodles!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 706 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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LEMON & TARRAGON BAKED CHICKEN
[From Karen’s Kitchen]
[6-9 Servings]

3/4 cup unsalted butter
3 large garlic cloves, minced
3 T. Dijon mustard
1-1/2 cups dry bread crumbs*
4-1/2 tsp. grated lemon peel
1-1/2 tsp. tarragon, crumbled
9 large chicken breast halves
salt and pepper to taste

Preheat oven to 375 degrees. Line baking pan with foil. Melt butter in heavy skillet over low heat. Add garlic and saute 1 minute. Remove from heat and stir in mustard. Mix bread crumbs, lemon peel and tarragon. Turn chicken in butter mixture to coat, then turn in crumbs, coating completely. Arrange skin side up** in prepared pan. Sprinkle with salt and pepper to taste. Bake until chicken is cooked through, basting occasionally with pan drippings, about 1 hour. Serve hot.

Happy Eating!

*Original recipe calls for bread crumbs. I now prefer to use Panko for most of my breading needs. It makes for a much crisper crust. Use whichever you prefer.

**For health reasons, I no longer leave the skin on my chicken when cooking. Breast meat can be a little dryer without the skin if you overcook it so watch it carefully. It might not take an entire hour. Of course, you can always use the moister thigh meat instead, too.