1 1/2 teaspoons Dijon mustard
1/4 cup mayonnaise
1 lb. boneless chicken breast with or without skin
1 tablespoon olive oil
2 tablespoons chopped scallion
1/2 teaspoon minced garlic
1/2 cup fine fresh bread crumbs
2 tablespoons drained bottled horseradish
1/2 teaspoon chopped fresh tarragon or a pinch dried, crumbled

Preheat oven to 425F. In a small bowl whisk together mustard and mayonnaise until combined well. Pat chicken dry and season with salt and pepper. Heat oil in a skillet over moderately high heat until hot but not smoking and brown chicken, about 5 minutes on each side. Transfer chicken to a shallow baking dish and pour off all but about 2 teaspoons oil from skillet. Add scallion to skillet and cook over moderate heat, stirring, until softened. Stir in garlic and cook 30 seconds. Remove skillet from heat and stir in bread crumbs, horseradish, tarragon, and salt and pepper to taste. Spread mayonnaise mixture on skin side of each chicken breast and top evenly with bread crumb mixture. Bake chicken in middle of oven 10 minutes, or until cooked through, and let stand 5 minutes.

Serves 2-4
15 Minutes
30 Minutes
Moderate

This dish is not as spicy as the Jerked Chicken or Curried Chicken we’ve been enjoying, but it is quite flavorful with a mix of mustard and horseradish. The mix of textures are also pleasing with the bread crust contrasting with the creamy mustard and mayo topping.