Parmesan Chicken

One of the things that can be dispiriting about skinless, boneless chicken breasts is that they lack the luscious contrast between crisp golden skin and moist, tender meat. Not here. We use English muffin crumbs and Parmesan to make a coating for the chicken. This is classic comfort food without too much fat. The chicken can marinate in the mustard mixture, covered and refrigerated, for up to two hours.

Recipe courtesy The Gourmet Cookbook, Conde Nast Publications, 2004
TOTAL TIME: 45 min
Prep: 10 min
Inactive Prep: --
Cook: 35 min
YIELD: 6 servings


  • 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 (scant 2 pounds total), rinsed and patted dry
  • 1 1/2 English muffins
  • 3/4 cup finely grated Parmigiano-Reggiano
  • 1 tablespoon unsalted butter, melted
    • Special equipment: parchment paper
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      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.

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