Crispy-Coated French Chicken

• 34 cup store-bought crouton
• 4 bone-in skinless chicken breasts or 8 bone-in skinless chicken thighs
• 1 tablespoon butter, at room temperature
• 2 tablespoons honey dijon mustard (or 1 tablespoon dijon and 1 tbsp honey)
• 12 teaspoon dried tarragon

1. Preheat oven to 400F Place croutons in a plastic bag.
2. Coarsely crush with a rolling pin or can.
3. Remove skin from chicken, if necessary.
4. Place chicken, bone-side down, on a lightly oiled baking sheet.
5. In a bowl, using back of spoon or your fingers, mash butter with mustard and tarragon.
6. Spoon a little of mixture on chicken, then spread with back of spoon to evenly coat.
7. Sprinkle crushed croutons over top, then press into chicken.
8. Roast in center of 400F oven until golden, 35 to 40 minutes.
9. Tomorrow's lunch: Shred chicken and add to a caesar salad.

storebought crouton, chicken breasts, butter, honey, tarragon

Taken from www.food.com/recipe/crispy-coated-french-chicken-256339 (may not work)