Parmesan Chicken

By exdircomp

The chicken can marinate in the mustard mixture, covered and refrigerated, for up to 2 hours.

Ingredients

• 3 tablespoons Dijon mustard
• 1 teaspoon white wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 small skinless, boneless chicken breast halves ( 2 pounds total), rinsed and patted dry
• 1 1/2 English muffins (you may substitute Panko bread crumbs or bread crumbs of your choice)
• 1 cup finely grated Parmigiano-Reggiano
• 1 tablespoon unsalted butter, melted

Preparation

Step 1

Put a rack in middle of oven and preheat oven to 450 degrees F. Line a baking sheet with parchment.

Whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl. Add chicken, 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 well combined. Transfer to a shallow dish or pie plate.

Dredge chicken one piece at a time in crumbs, coating completely and pressing gently so crumbs adhere then transfer to baking sheet. Bake until golden brown, and cooked through, 15 to 20 minutes.