- 3 Tbs. Dijon mustard
- 1 Tbs. white-wine vinegar
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 3-4 skinless, boneless chicken breast halves (about 1 1/2 lbs.)
- 2 english muffins (not sandwich size)
- ¾ cup finely grated Parmigiano-Reggiano (1 1/2 oz.)
- 1 Tbs. unsalted butter, melted
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Healthy, Poultry, Quick Preparation
Active Time: 15 minutes
Start to Finish: 40 minutes
Preheat oven to 450 F and line a baking sheet with parchment paper. Whisk together mustard, vinegar, salt and 1/4 tsp. of the 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 bowl 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.
Chicken can marinate in mustard mixture, covered and chilled, up to 2 hours before coating with bread crumb mixture.
You may substitute any bread for the english muffins but the taste will change, particularly with wheat or rye bread.
I like to add about a quarter cup of shredded parmesan cheese to the breadcrumb mixture (in addition to the grated parmesan). I also like to grate the parmesan myself, but you can use store-bought grated parmesan.