Cookstr.com

Parmesan Chicken

Updated February 23, 2016

Cookbook

The Gourmet Cookbook

Published by Houghton Mifflin Harcourt

This image courtesy of Romulo Yanes

Makes6 Servings

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, peanut free, soy free, tree nut free

Equipmentfood processor

Mealdinner

Moodstressed, tired

Taste and Texturecheesy, crunchy, meaty, savory, sharp, umami

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
  • Parchment paper

Instructions

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.

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