Lemon and Tarragon Baked Chicken

JFCS Special Events and Projects Associate Lizzie Schneiberg loves to cook, whether it’s preparing a refreshing salad of farm-grown vegetables or an elaborate Shabbat dinner for her family and friends.

A working mom who handles most of the food preparation in her own home, Lizzie is always looking for easy-to-make, yet appealing-to-the-palate, recipes that are also filling and nutritious. Here’s one such recipe she is happy to pass along to JFCS friends.

Ingredients
½ cup unsalted butter
2 large garlic cloves, minced
2 tablespoons Dijon mustard
1 cup dry breadcrumbs
1 tablespoon grated lemon peel
1 – 1 ½ teaspoon dried tarragon
6 large chicken breast halves (with bone and skin)

Instructions
Line large baking pan with foil. Melt butter in heavy medium skillet over low heat. Add garlic and sauté for one minute. Remove from heat and stir in mustard. Mix breadcrumbs, lemon peel, and tarragon on a plate. Place chicken in butter mixture; turn to coat. Place chicken in crumbs; turn to coat completely. Arrange chicken, skin side up, in prepared pan. Sprinkle with salt and pepper. (Can be prepared four hours ahead. Cover and refrigerate.)

Preheat oven to 375 degrees Fahrenheit. Bake chicken until cooked through, basting occasionally with pan drippings, for about one hour.

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