Compounding Center

207 East 3rd Street    Dover, OH 44622-1893

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¾ stick butter

2 Tbs fresh lemon juice (use rest of juice for Margaritas)

Grated rind of 2 lemons

4 oz. fresh bread crumbs preferably from French or Italian bread with crusts left on (try Bread Head Bakery’s soft Italian )

3 oz. fresh minced parsley

3 teaspoons tarragon (dried is ok, but fresh is much better)

1 egg beaten with 1Tbs water as a ‘wash’

1 whole chicken cut into 8 pieces or if you don’t want to cut it up yourself, buy 8-10 lg. meaty pieces (chicken thighs work well) Be sure to remove the skin.

½ cup Special Mustard Mix (equal parts Dijon, Hot Honey, Course Brown, all mixed together)

2 teaspoons Paprika


Preheat oven to 350 degrees

Melt butter with lemon juice, lemon rind and paprika

Make bread crumbs in food processor (blender will work if you don’t have a processor)

Mix in parsley and tarragon. Add coarse salt and fresh ground pepper to taste.

Pat chicken pieces dry with a paper towel . Sprinkle lightly with salt and fresh ground pepper.

Brush lots of mustard mixture on pieces, then dip in egg wash. DRAIN.

Dip each piece in bread crumb mixture.

Place crumb covered pieces in lightly buttered baking dish in a single layer.

Dribble lemon rind/juice/paprika mixture over chicken and sprinkle with a litter extra paprika.

Bake until well done; 45 to 60 minutes.


This chicken travels well, is good hot or cold so it is well received at ‘covered dish’ events. Children love this chicken but for the adults serve the Mustard Chicken dish with a nice, crisp Chardonnay or a crackling cold Gewürztraminer.

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