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This chicken gets its crisp crust from a mustard-and-breadcrumb coating, which imparts tangy flavor while keeping the chicken moist and tender. Sauteed swiss chard makes a great side dish.

Source: Martha Stewart Living, October 2002
Total Time Prep Servings



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How would you rate this recipe?
  • MS12206034
    8 AUG, 2010
    I like to try different types of recipes and this one didn't let me down. The first time I used my broiler was with this recipes. There are several steps to it which makes it fun. Very tasty chicken! Worth it!
  • MS11782382
    24 APR, 2008
    This recipe is a little work to make, but so worth it. The flavor is excellent and it tastes good served at room temperature.

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