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Recipe Categories:
Catalano's Parmesan Chicken
Submitted by: by Michael Catalano |
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 Enjoy this delicious recipe of the week!
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| INGREDIENTS: |
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1/4 cup olive oil
3 tablespoons Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 small skinless, boneless chicken breast halves (scant 2 pounds total), rinsed and patted dry
1 1/2 English muffins
3/4 cup finely grated Parmigiano-Reggiano
1 tablespoon unsalted butter, melted
Parchment paper |
| DIRECTIONS: |
| 1 |
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Put a rack in middle of oven and preheat oven to 450 degrees F. |
| 2 |
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Line a baking sheet with parchment. |
| 3 |
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Whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl. |
| 4 |
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Add chicken, tossing to coat well. |
| 5 |
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Pulse English muffins in a food processor until finely ground. |
| 6 |
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Add cheese, butter and remaining 1/4 teaspoon pepper and pulse until well combined. |
| 7 |
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Transfer to a shallow dish or pie plate. |
| 8 |
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Dredge chicken one piece at a time in crumbs, coating completely and pressing gently so crumbs adhere then transfer to baking sheet. |
| 9 |
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Bake until golden brown, and cooked through, 15 to 20 minutes. |
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