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Linda's PARMESAN CHICKEN




Source of Recipe


Linda in Mo on Mimi's, Recipe By :Gourmet, Dec. 2001


Recipe Introduction


NOTES : Active time: 15 min Start to finish: 40 min / Serving Size : 6




List of Ingredients




3 tablespoons Dijon mustard
1 teaspoon white-wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
6 skinless boneless chicken breast halves -- (5-oz each)
1 1/2 English muffins (not sandwich-size)
3/4 cup finely grated Parmigiano-Reggiano cheese
(1 1/2 oz.)
1 tablespoon unsalted butter -- melted



Recipe



Preheat oven to 450°F and line a baking sheet with parchment. (I used my Pampered Chef baking stone)

Whisk together mustard, vinegar, salt, and 1/4 teaspoon 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 teaspoon 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, or until cooked through.

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

Makes 6 servings

Each serving contains about 238 calories and 7 grams fat.