Parmesan-Crumbed Chicken

By carvalhohm

A simple Parmesan and breadcrumb mixture gives these breasts a crunchy coating and keeps them moist inside.

Ingredients

• 6 boneless, skinless chicken breast halves (about 6 ounces each)
• 6 tablespoons Dijon-style mustard
• 1 tablespoon white wine or water
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup freshly grated Parmesan
• 1 cup fresh English muffin (or sandwich bread) crumbs
• Freshly ground black pepper
• 4 tablespoons melted butter

Details

Servings 1
Adapted from recipe.com

Preparation

Step 1

1.Rinse breasts and pat dry. In shallow bowl, whisk together mustard, wine, salt, and pepper and add chicken. Chicken can be coated immediately or held in refrigerator for up to 2 hours.

2.In large, shallow dish, mix cheese, breadcrumbs, and pepper. Drizzle melted butter over crumb mixture and toss until well combined.

3.Heat oven to 450 degrees and butter baking sheet or rack. Take breast from marinade with one hand--this is now your "wet" hand. Don't wipe off marinade. Lay chicken on crumbs. Scoop and pat crumbs over breast using your other hand (your "dry" hand), patting until both sides are thoroughly coated. Put the breast on buttered baking sheet or rack and repeat with remaining breasts. Roast chicken until it's crisp, browned, and cooked through, 25 to 30 minutes. Check after 15 minutes. If chicken is getting too brown, reduce heat to 400 degrees and add 5 minutes to total cooking time.