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Parmesan Chicken Recipe

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This recipe for Parmesan Chicken, by , is from 30 in 30 Minutes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Wilner
Added: Monday, December 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
11/2 tablespoons Dijon mustard
1/2 teaspoon white-wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2 (5-oz) skinless, boneless chicken breast halves
1 English muffin (not sandwich-size)
1/2 cup finely grated Parmigano-Reggiano (1 oz)
1 tablespoon, unsalted butter, melted.

Directions:
Directions:
1. Preheat oven to 450 and line a baking sheet with parchment paper.
2. Whisk together mustard, vinegar, salt, and 1/8 teaspoon pepper in a large bowl and add chicken breasts, turning to coat well.
3. Pulse English muffins in a food processor until finely ground.
4. Add cheese butter and remaining 1/8 teaspoon pepper and pulse until combined well.
5. Transfer crumb mixture to a shallow pie plate.
6. Dredge chicken, 1 piece at a time, in crumbs, coating completely and pressing gently to help crumbs ahere.
6. Transfer to the prepared baking sheet.
7. Bake in middle of oven until golden brown and cooked through, 15 to 20 minutes.

Serve with Mashed Potatoes and Glazed Carrots.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This is so good, its worth the extra 10 minutes.

 

 

 

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