Recipe courtesy of:
Ingredients:
½ lb unsalted butter
2 t chopped garlic
½ t salt
¼ t pepper
1 T chopped fresh tarragon
1 t Dijon mustard
1 shallot, chopped
¼ C fresh bread crumbs
4 18 oz-chicken breasts (with skin)
Directions:
Combine butter, garlic, salt, pepper, tarragon, mustard, shallot and bread crumbs to form a panade.
Stuff chicken breasts under the skin with the butter panade.
Roast chicken breasts for 25 minutes at 450°.
Serve with pan juices.
