An interesting way to cook chicken breast, in which one the side is smeared with Dijon mustard and sprinkled with a thick layer bread crumbs mixed with chopped fragrant tarragon. Hen then fried with bread side in a pan in butter until golden crisp, flips to the other side and brought to readiness in the oven. For this, it is recommended immediately take a pan suitable for both the stove and the oven. Hen it turns out very juicy with mustard crisp. Serve her with a side dish of boiled lentils with spinach and red onions. Nutritional value of one serving: (4 total) Calories 6one 0, total fats 26 g., saturated fats g., proteins 54 g., carbohydrates 37 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. dried small French lentils, sort and wash
- 2 bay leaves
- Half a small red onion
- 3 tbsp. l sherry vinegar
- 3 slices of white bread for sandwiches, crust cut
- 1 tbsp. l chopped tarragon
- 4 chicken breasts without skin and bones (180 – 220 gr. each)
- 2 tbsp. l Dijon mustard
- 4 tbsp. l (60 gr.) Diced butter
- 2 tbsp. spinach
- 3 tbsp. l olive oil
Recipes with similar ingredients: chicken breast, spinach, lentils, bay leaf, tarragon
Recipe preparation:
- Preheat the oven to 200 ° C.
- In a medium-sized saucepan, fill the lentils with 5 cm of water .; add 3/4 tsp. salt, a little ground black pepper and bay sheet. Bring to a boil, then reduce heat and simmer until readiness, 20-25 minutes. Drain by throwing bay leaf.
- Meanwhile, finely chop the red onion and mix in large a bowl of vinegar. In a food processor, grind bread and tarragon to state of small crumbs. Sprinkle chicken with salt and black pepper and grease one side with mustard. Pour thick mustard over the mustard. bread crumbs.
- Heat a large non-stick pan over medium heat. coated. Add butter and melt. When the foam subsides lay the chicken breading down and fry without turning until the appearance of a crispy golden crust, 5-7 minutes. Neatly turn the chicken over and transfer the pan to the oven. Bake until readiness, 11-13 minutes.
- Put warm lentils, spinach and olive oil. Stir until spinach wilts. Serve with chicken.
