Prep / Total : 2 hours 45 minutes
1/4 cup Dijon mustard
1/2 tablespoon water
1/2 tablespoon ancho chile powder
5 garlic cloves , minced
3 tablespoons finely chopped sage
3 tablespoons extra-virgin olive oil
**salt and freshly ground black pepper**
1 4 pound chicken
2 tablespoons pickled jalapeno peppers , sliced , plus 1/4 cup of the brine strained into a spray bottle
2 tablespoons chopped parsley
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
2 garlic cloves , smashed
2 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs
**Finely grated zest of 1 lemon**
1/4 tablespoon chopped parsley
1/4 teaspoon cayenne pepper
1 . Preheat the oven to 350*F. In a blender , puree the Dijon mustard , water , chili powser , half of the garlic , 1 tablespoon of the sage , 1/2 teaspoon of the oil and 1/2 teaspoon each of the salt and pepper . Place the chicken breast side up in an oven-proof skillet ; coat with the mixture .
2 . Bake the chicken for 1 hour and 20 minutes or until cooked through . Spray the chicken with the jalapeno brine ; bake for 5 more minutes . Let rest for 10 minutes .
3 . In a skillet , cook the jalapenos , parsley , lemon juice , the remaining garlic and the remaining sage in the butter and remaining oil over moderate heat until fragrant .
4 . In a skillet , brown the garlic in the oil over moderate heat ; discard the garlic . Add the bread crumbs , zest , parsley and cayenne pepper and stir until the crumbs are crisp . Season with salt .
5 . Top the chicken with the jalapeno butter , sprinkle with the crumbs and serve.
Serve with a fruity , full-bodied Chardonnay , such as Ferrari-Carano wines