Recipe: Parmesan Chicken
Ingredients
- 3 tablespoons Dijon mustard
- 1 teaspoon white-wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 (5-oz) skinless boneless chicken breast halves
- 1 1/2 English muffins (not sandwich-size)
- 3/4 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat oven to 450°F and line a baking sheet with parchment paper.
- Whisk together mustard, vinegar, salt, and 1/4 teaspoon 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 teaspoon 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, 15 to 20 minutes.
Quick Notes
Chicken can marinate in mustard mixture, covered and chilled, up to 2 hours before coating.
Prep Time: 25
Cooking Time: 10
Number of Servings: 4
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