Poulet Roti en Crapaudine

Poulet Roti en Crapaudine
Recipe courtesy of:

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)

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.