Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine the port, vinegar, mustard seeds, shallots and garlic in a medium saucepan and bring to a simmer over low heat. simmer for 30 minutes, stirring occasionally. remove from the heat and set aside to cool. transfer the mustard seed mixture to a blender and add the chili powder, ginger, salt and mustard oil. with the blender running on low speed, add 1/2 cup water and blend, adding a little more water if the mustard is too thick. add the olive oil in a slow, steady stream until well-blended. transfer to a bowl and stir in the tarragon. store in a tightly-covered container in the refrigerator for up to one week.

Target recipe: preheat oven to 350°f. mix mustard, lemon juice, tarragon and garlic in food processor or blender. process bread into crumbs. remove skin from chicken. place chicken breast in greased or non stick 13 x 9 inch baking dish. spread with mustard mixture, then sprinkle with crumbs. bake for 45-55 minutes or until chicken is no longer pink inside.