Serves 4 to 5
Prep Time 25 minutes
Baking Time 20 to 30 minutes
5 chicken breast fillets, skinned
2 tablespoons olive oil
1 1/2 teaspoons mustard
1 teaspoon fresh tarragon, chopped
1 cup fresh breadcrumbs
6 tablespoons grated Parmesan cheese
1 tablespoon chopped parsley
salt and pepper to taste
2 eggs, beaten
3 tablespoons butter, melted
For the Honey Mustard Dip
2 tablespoons prepared or deli mustard
2 teaspoons honey
1/4 cup Japanese mayonnaise
salt and pepper to taste
1 Make the Honey Mustard Dip: In a small bowl, mix mustard, honey, and mayonnaise. Season to taste. Mix well to combine and
set aside.
2 Preheat oven to 350°F. Marinate chicken in a mixture of olive oil, mustard, and tarragon for 30 minutes.
3 In a shallow dish, mix together breadcrumbs, Parmesan cheese, parsley, salt, and pepper. Dip the chicken pieces in the beaten eggs then into the breadcrumb mixture.
4 Arrange the chicken on a baking dish. Drizzle melted butter over the chicken pieces and bake for about 20 minutes or until crisp and golden. Serve with the dip.
5 Serve chicken with honey mustard dip.
• Out of fresh tarragon? It’s OK to use the dried kind. This is an ideal herb to use when working with chicken and fish, especially salmon. It gives your dish a subtle licorice flavor.

• Got leftovers? Make them into Chicken Parmesan Sandwiches! , according to