Rosemary and Tarragon Baked Chicken



  • Raw chicken
  • Bread crumbs
  • 1 tbsp. rosemary
  • 1 tbsp. tarragon
  • Mayo
  • ½ c. honey Dijon mustard
  • Garlic
  • Salt and pepper

Heat oven to 350. Mix mayo, mustard, terragon, salt, pepper and garlic in a bowl. Spread on top of raw chicken then dip into bread crumbs. Lay out on a sheet pan and bake until chicken temperature reaches 165 degrees.

In a sauce pan, saute rosemary with butter and deglaze with brandy or wine of choice. Dust with flour to create a roux then add cream and simmer until thick.