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.
Total:
45 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

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.

IDEAS YOU'LL LOVE

Chicken Parmesan

Recipe courtesy of Food Network Kitchen

Chicken Parmesan

Recipe courtesy of Tyler Florence

Chicken Parmesan

Recipe courtesy of Bobby Flay

Chicken Parmesan

Recipe courtesy of Ellie Krieger

Chicken Parmesan

Recipe courtesy of Susan Yoshiaki

Foolproof Chicken Parmesan

Recipe courtesy of Nancy Fuller

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Chicken Parmesan

Recipe courtesy of Food Network Kitchen

Parmesan Chicken

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking