OccasionCasual Dinner Party, Family Get-together
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureCheesy, Crunchy, Meaty, Savory, Sharp, Umami
- 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
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
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