In the kitchen today, we welcome Chef Bob Burke from Pot au Feu, making Poulet au Moutarde Perdu.
- 1 lb chicken – either breasts or skin on thighs
- 8 oz Dijon mustard
- 1 cup Panko breadcrumbs
- Salt and Pepper
- Coat the chicken with mustard salt and pepper. Add extra on top and sprinkle generously with panko.
- Bake 40 minutes at 375 or until meat is 165 degrees.
- Remove from oven and serve.
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