A coating of Dijon mustard and breadcrumbs spiked with fennel seeds flavor this quick take on a bistro-style dish.
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This was wonderful. I think I would put the crust on the skin side next time so it’s easier to eat with the meat.
This has been a regular recipe for us for years. The toasted fennel seeds add a slight sweetness and licorice taste to the chicken. I ground the seeds once toasted. I always serve it with sweet potatoes and honey mustard.
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