Non-Fried ‘Fried’ Chicken Breasts

  • Yield: 4 servings


4 boneless, skinless chicken breast halves
1cup bread crumbs
2large cloves garlic, minced
1tablespoon minced flat leaf parsley
1tablespoon minced fresh tarragon
1teaspoon salt
1/2teaspoon freshly ground pepper
1large egg
3tablespoons Dijon mustard
3/4cup flour
3tablespoons olive oil
4sprigs fresh tarragon


  1. Between two pieces plastic wrap, place chicken and pound gently to even thickness. Line baking sheet with wax paper. In shallow dish, mix together bread crumbs, garlic, parsley, tarragon, salt and pepper. In another dish, beat egg with mustard. Place flour in third dish. Dredge each chicken breast in flour; dip in egg and then bread crumb mixture, covering completely and patting so crumbs adhere. Place on baking sheet (can be prepared ahead, covered with plastic wrap and refrigerated several hours or overnight). Place oil in large nonstick ovenproof frypan; heat over medium high heat. Add chicken and brown well on both sides. Remove to 350F oven and bake just until chicken is cooked through, about 7 minutes, turning once. Transfer to serving plates; garnish each with tarragon sprig.