Review of last recipe (photo above) - These are scrumptious even though I messed up the recipe.  Initially, I put white sugar in the muffin tins with the butter instead of brown sugar, so I added some brown sugar (but not enough), never measuring it out, which was a big mistake.  They're not caramelized enough, but still are delicious.

TODAY'S RECIPE - BUTTERFLIED CHICKEN
                           (with Mustard and Herb coating)

Serves 8

2 - 3 1/2 lb broiler/fryers
3 tbsp melted butter
1 1/2 tbsp olive oil
salt and pepper

Mustard Herb coating:
1/3 cup dijon mustard
3 tbsp minced scallions or shallots
1/2 tsp tarragon or mixed herbs
5 drops hot pepper sauce
4 tbsp fat/juice drippings from chicken
1 1/2 cups fresh white breadcrumbs

To butterfly a chicken:  With a heavy knife or sturdy shears, cut down close to the backbone from neck to tail on each side to remove it.  Spread the chicken skin-side up on your work surface and bang the breast with your fist to break the collar bones and some of the ribs.  This flattens the chicken.  Fold the wings akimbo behind the shoulders, then make a slit in the skin at either side of the breast tip.  Push the knee of the drumstick firmly up under the armpit to loosen the joint, then insert the tip of the drumstick through the shin slit.  Repeat on the other side. 

Brush chicken all over with a combination of the butter and oil.  Arrange chickens skin-side down (flesh side up) in a broiling pan (not on a rack), and set them so the surface of the meat is about 5" from the hot broiler element.  After 5 minutes, brush the flesh, which should just be starting to brown, with butter and oil.  Baste again in 5 minutes ... use juices in the pan as butter mixture is used up.  Sprinkle lightly with salt and pepper and turn the chickens skin-side up.  Broil and baste 10 minutes more.

For mustard-herb coating:  Drain fat and juices out of the pan into a small bowl.  Skim off and discard all but about 4 tbsp of fat from the top of the juices.  Blend the mustard and other ingredients in a bowl.  Beat one half of the reserved fat drippings into the mustard. 

Spread the mustard over the chicken, then pat on a coating of breadcrumbs.  (Make the breadcrumbs by cutting the crusts off white bread and putting them in a food processor.)  Baste crumbs with the remaining fat/juice drippings.

Final cooking:  Roast in the upper third of a 400 degree oven for 10-12 minutes.  Crumbs should brown lightly.  Chicken is done when drumsticks are tender when pressed.