Info
- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 80 Times
Parmesan Chicken
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Cookbook
Recipe
Yield :
Makes 6 Servings
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
Special equipment:
- Parchment paper
Directions
Preheat oven to 450°F and line a baking sheet with parchment.
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.
© 2004 Condast Publications
Nutritional Information
Nutrients per serving (% daily value)
269kcal (13%)
689mg (29%)
7g
1g
10g (15%)
0g
4g (21%)
3g
1g
107mg (36%)
0g
36g
51mg
578mg
58mcg RAE (2%)
2mg (3%)
176mg (18%)
1mg (6%)
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