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Parmesan Chicken
Recipe courtesy The Gourmet Cookbook, Conde Nast Publications, 2004
- Total Time:
- 45 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 35 min
- Level:
- Easy
- Yield:
- 6 servings
Ingredients
- 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
Directions
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.