Ingredients:
6 (5-oz) skinless boneless chicken breast halves
3 tbsp dijon mustard
1 tsp white-wine vinegar
1/2 tsp salt
1/2 tsp black pepper
1 1/2 English muffins (not sandwich-size)
3/4 cup finely grated Parmesan cheese
1 tbsp unsalted butter, melted
Parchment paper |
Parmesan Chicken
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Method:
- Preheat oven to 450� F and line a baking sheet with parchment.
- Whisk together mustard, vinegar, salt, and 1/4 tsp pepper in a large bowl and add
chicken breasts, tossing to coat well.
- Pulse English muffins in a food processor until finely ground. Add cheese, butter, and
remaining 1/4 tsp pepper and pulse until combined well. Transfer to a shallow soup plate
or pie plate.
- Dredge chicken, 1 piece at a time, in crumbs, coating completely and pressing gently to
help crumbs adhere, then transfer to baking sheet.
- Bake in middle of oven until golden brown and cooked through, for 15 to 20 minutes.
- Note: Chicken can marinate in mustard mixture, covered and chilled, up to 2 hours before
coating.
Serves: 6
Preparation time: 15 minutes
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