Bon Appétit Recipes

PARMESAN CHICKEN
Active time: 15 min
Preparation Time: Start to finish: 40 min

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 (not sandwich-size)
3/4 cup - cup finely grated Parmigiano-Reggiano (1 1/2 oz)
1 tablespoon - unsalted butter, melted ]
Special equipment: parchment paper

Preheat oven to 450°F and line a baking sheet with parchment.

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.

Cooks' 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 14 grams fat

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