Preheat oven to 425F. In a small bowl whisk together mustard and mayonnaise until combined well. Pat chicken dry and season with salt and pepper. Heat oil in a 10-inch non-stick skillet over moderately high heat until hot but not smoking and brown chicken, about 5 minutes on each side. Transfer chicken to a shallow baking dish and pour off all but about 2 teaspoons oil from skillet. Add scallion to skillet and cook over moderate heat, stirring, until softened. Stir in garlic and cook 30 seconds. Remove skillet from heat and stir in bread crumbs, horseradish, tarragon, and salt and pepper to taste. Spread mayonnaise mixture on skin side of each chicken breast and top evenly with bread crumb mixture. Bake chicken in middle of oven 10 minutes, or until cooked through, and let stand 5 minutes. Serves 2. Gourmet June 1994
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|Serving Size: 1 Serving (637g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1026 (64%)|
|Amt Per Serving||% DV|
|Total Fat 114g||152 %|
|Saturated Fat 26.4g||132 %|
|Monounsaturated Fat 42.4g|
|Polyunsanturated Fat 37.1g|
|Cholesterol 375.6mg||116 %|
|Sodium 1535.5mg||53 %|
|Potassium 992.6mg||26 %|
|Total Carbohydrate 50.3g||15 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 48.2g|
|Protein 91.3g||130 %|
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Calories per serving: 1603
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