ermerins-ga.com

Parmesan Chicken

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Number of Servings: 6

INGREDIENTS
3 TBSP Dijon mustard
1 tsp white-wine vinegar
1/2 tsp salt
1/2 tsp black pepper
6 (5oz) skinless boneless chicken breast halves
1-1/2 English muffins (not sandwich sized)
3/4 cup finely grated Parmigiano-Reggiano cheese (1 1/2 oz)
1 TBSP unsalted butter melted

DIRECTIONS
Preheat oven to 450 and line a baking sheet with parchment. Whisk together mustard, vinegar, salt, and 1/4 tsp 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 tsp 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.