American-Style Chicken
American-Style Chicken
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  • 2 small or 1 large chicken
  • 1/4 cup (60 ml) butter, softened
  • 2 tablespoons (30 ml) Dijon mustard
  • 1/4 cup (60 ml) breadcrumbs
  • 2 tablespoons (30 ml) paprika
  • 6 slices bacon, finely chopped
  • 4 cups (1 litre) white button mushrooms, quartered
  • 4 plum tomatoes, seeded and diced
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line a high-sided baking sheet with parchment paper.
  • In a skillet, brown the bacon. Add the mushrooms and sauté until they have rendered their juices. Remove from the heat and add the tomatoes. Season with salt and pepper. Set aside.
  • On a cutting board, butterfly the chicken. To do this, place the chicken on its back, stick a knife in the centre and cut through the back bones. You can also ask your butcher to do it.
  • Place the chicken (or chickens) flat on the baking sheet. Cover with the butter and mustard. Sprinkle with the breadcrumbs and paprika. Season with salt and pepper.
  • Bake for about 50 minutes for small chickens and between 1 hour and 1 hour and 15 minutes for a large chicken. Add the mushroom mixture around the chicken and cook for an additional 15 minutes or until a meat thermometer reads 82 °C (180 °F).
  • Cut the chicken into pieces and serve with the mushrooms and rice or mashed potatoes.
  • Description
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