Poulet Rôti En Crapaudine (Roast Chicken Breasts Matou)

• 1/2 lb unsalted butter
• 2 teaspoons chopped garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon Dijon mustard
• 1 shallot, chopped
• 1/4 cup fresh breadcrumb
• 2 whole chicken breasts (with skin)

1. Preheat oven to 450 degrees F.
2. Combine butter, garlic, salt, pepper, tarragon, mustard, shallot and bread crumbs to form a panade.
3. Stuff chicken breasts under the skin with the butter panade.
4. Roast chicken breasts for 25 minutes at 450u0b0.
5. Serve with pan juices.
6. Note: This is VERY buttery--you can cut back on the butter, sub some olive oil for the butter. You can also double up on the panade (but not the butter) and roast any excess stuffing in a baking dish beside the chicken.

unsalted butter, garlic, salt, pepper, tarragon, mustard, shallot, fresh breadcrumb, chicken breasts

Taken from www.food.com/recipe/poulet-r-ti-en-crapaudine-roast-chicken-breasts-matou-187188 (may not work)