Tuesday, October 22, 2013

Panko and Mustard Crusted Rabbit (Chicken)

1/2c unsalted butter, melted
1 1/2c Dijon mustard
2 1/2c panko (Japanese bread crumbs)
1/4c fresh thyme leaves, chopped
2 (2-3lb) fryer rabbits, rinsed and cut into finger sized pieces (sub. 3 whole boneless chicken breasts)
1t kosher salt
1/2t fresh ground black pepper
1/4c extra virgin olive oil

Preheat oven to 500 degrees Fahrenheit.

Cover two large baking sheets with parchment paper.

In a medium bowl, whisk together mustard and butter.

In a large bowl, mix panko and thyme.

Season pieces of rabbit (chicken) with salt and pepper, then brush individually with mustard-butter mixture and toss in panko to coat.  Place on baking sheet.

Drizzle pieces with olive oil.

Bake 15 minutes to sear, then reduce heat to 350°F. Bake until crust is golden and juices run clear when meat is pricked with fork, about 10 minutes more.

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