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.]

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
6 servings
Level:
Easy

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.


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