Deviled Chicken

• Chicken breasts
• Dijon or coarse mustard
• Shallots
• Cayenne
• Parsley

1. Heat oven to 425.
2. Combine 1/3 cup Dijon or coarse mustard, 1/3 cup chopped shallot and 1/4 teaspoon cayenne.
3. Spread this mixture over the top of the chicken before putting it in the pan.
4. Use any extra mustard mixture to baste the breasts; roast 10 to 15 minutes, or until just cooked through.
5. Garnish: Chopped parsley.

chicken breasts, coarse mustard, shallots, cayenne, parsley

Taken from cooking.nytimes.com/recipes/12239 (may not work)