Deviled Chicken Breasts*
The term à la diable, or deviled, refers to the spiciness of the coating. Most likely borrowed from the English, the technique lends itself particularly well to intense French mustard. While sometimes completed with a layer of bread crumbs and served with a spicy sauce, this version packs in plenty of zip with little effort.
* 1/2 teaspoon salt
* 1/2 teaspoon dried thyme
* 1/4 teaspoon freshly ground pepper
* 4 bone-in, skin-on chicken breasts
* 1 tablespoon plus 1 teaspoon olive oil
* 2 tablespoons Dijon mustard
* 1-1/2 teaspoons fresh lemon juice
* 1/2 teaspoon dry mustard
* Pinch cayenne
Place an oven rack about 6 inches from the broiler element. Heat the broiler.
Mix together the salt, thyme, and pepper; sprinkle over both sides of the breasts. Drizzle both sides with the 1 tablespoon of olive oil; rub to coat all surfaces. Place on a broiler pan. Broil skin side up for 6 to 8 minutes, until well browned; turn and broil for an additional 8 minutes.
Mix the Dijon mustard, lemon juice, dry mustard, cayenne, and the remaining 1 teaspoon of olive oil in a small bowl. Remove the breasts from the broiler; turn off the broiler and set the oven temperature at 450°F. Turn the breasts skin side up; spoon the mustard mixture over the breasts and spread to coat. Bake for 10 minutes or until the chicken is no longer pink in the thickest portion when cut with a knife.
LYNNE'S TIPS
* This chicken is good cold. Make a double batch so you'll have leftovers for tomorrow's lunch.
* Turn the dish into weeknight party food by making it ahead and arranging slices on a bed of black bean-red onion salad. Dust with torn coriander leaves and tuck in lemon wedges. Now you have a one-dish buffet supper. Not bad for 15 minutes of prep.
4 servings