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    Parmesan Chicken

    Source of Recipe


    List of Ingredients

    • 3 tablespoons Dijon mustard
    • 1 teaspoon white-wine vinegar
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 6 (5-oz) skinless boneless chicken breast halves
    • 1 1/2 English muffins
    • 3/4 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
    • 1 tablespoon unsalted butter, melted


    1. Preheat oven to 450F and line a baking sheet with parchment.
    2. Whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl and add chicken breasts, tossing to coat well.
    3. Pulse English muffins in a food processor until finely ground. Add cheese, butter, and remaining 1/4 teaspoon pepper and pulse until combined well. Transfer to a shallow soup plate or pie plate.

    4. 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.

    5. Makes 6 servings.
    6. Each serving contains about 238 calories and 7 grams fat.

    Final Comments

    Cooks' note: Chicken can marinate in mustard mixture, covered and chilled, up to 2 hours before coating.




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