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Ez to make 'n' soooooo good!

Active time: 15 min Start to finish: 40 min
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 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, 4 hours before coating
or use a vacuum sealer to speed things up.

Makes 6 servings.

Each serving contains about Zero calories and Zero grams fat. :-)

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Jimmy T. Chef