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parmesan-chicken

Photo by: Romulo Yanes
Comments: 0
 

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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