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Quick & Easy Parmesan Chicken

posted by regnisaw@yahoo.com 6 years ago



Ingredients


3 Tbs. Di Lusso Dijon mustard


1 tsp. white-wine vinegar


Coarse salt & fresh ground pepper to taste


6 (5-oz) skinless boneless chicken breast halves


1 -2 Foods By George gluten free English muffins, (thawed if frozen)


3/4 cup finely grated Parmigiano-Reggiano (1 1/2 oz)


1 Tbs. unsalted butter, melted


Directions


Preheat oven to 450°F and line a baking sheet with parchment. Whisk together mustard, vinegar, salt, and 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 and butter 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.




tags:  chicken, poultry, parmesan, baked, quick
 
 
 
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