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Delmonico's Deviled Chicken
Introduce
Chef :
Jeff LynchDelmonico's Deviled Chicken
This ia an adaptation from The Fannie Farmer Cookbook, which is a surprisingly good cookbook, with an introduction by James Beard. (YES, THAT James Beard who the best restaurant awards are named for!) It's a good weeknight dinner when you have the time to make it. Pictured here is golden rice (leftovers from a ricecooker last night) and a Spinach Cheese bake which I also published.
Ingredient
Food ration :
2-4 servingsCooking time :
40 Minutes
4 Tbsp
Butter, softened
1 Tbsp
Prepared Mustard
1 Tbsp
Apple Vinegar
1/2 Tsp
Salt
1/2 Tsp
Paprika
1 Cup
Breadcrumbs
Cooking instructions
* Step 1
Preheat oven to 350 degrees. Mix all ingredients but the Chicken and breadcrumbs in a bowl.
* Step 2
Rub and cover the chicken breasts with the wet ingredients, and put the coated chicken breasts in a shallow baking pan. Sprinkle the breasts with bread crumbs, and bake the chicken breasts for 40 minutes, until the temp is 170 degrees.
Note: if there is a photo you can click to enlarge it
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