Each chicken breast is soaked with garlic butter, mustard and wine, then breaded and baked. Skin intact assures a moist result.
INGREDIENTS (for 4 servings):
- 4 bone-in chicken breast halves, with skin
- 2 teaspoons salt
- 2 tablespoons butter
- 3 cloves garlic, chopped
- 3 tablespoons Dijon mustard
- 2 tablespoons white wine
- 2 cups seasoned dry bread crumbs
Preheat oven to 350 degrees F (175 degrees C).
Season chicken with salt. In a small skillet or saucepan, saute butter, garlic, mustard, and wine together for 3 to 4 minutes over medium low heat; spread mixture over chicken.
Place bread crumbs in a shallow dish or bowl and dredge chicken in crumbs, leaving skins on. Place coated chicken pieces in a lightly greased 9x13 inch baking dish.
Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken is cooked through and juices run clear.