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Parmesan-Crumbed Chicken Recipe

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This recipe for Parmesan-Crumbed Chicken is from Mama G's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Chicken:
6 boneless, skinless chicken breast halves (about 6oz each)
6 tbsp Dijon-style mustard
1 tbsp white wine or water
¾ tsp salt
¼ tsp freshly ground black pepper

For the Coating:
1 cup freshly grated Parmesan
1 cup fresh English muffin (or sandwich bread) crumbs
Freshly ground black pepper
4 tbsp melted butter
Directions:
Directions:
For the chicken:
1. Rinse the breasts and pat them dry

2. In a shallow bowl, whisk together the mustard, wine, salt, and pepper and add the chicken

For the Coating:
1. In a large, shallow dish, mix the cheese, breadcrumbs, and pepper. Then, drizzle the melted butter over the crumb mixture and toss until well combined

The chicken can be coated immediately or held in the refrigerator for up to 2 hours

To coat and cook the chicken:
1. Heat the oven to 450°F and butter a baking sheet or rack

2. Take a breast from the marinade with one hand – this is now your “wet” hand. Lay the chicken on the crumbs and scoop and pat the crumbs over the breast using your other hand - your “dry” hand, patting until both sides are thoroughly coated. Put the breast on a buttered baking sheet or rack and repeat with the remaining breasts.

3. Roast the chicken until it’s crisp, browned, and cooked through, 25 to 30 minutes, checking after 15 minutes. If the chicken is getting too brown, reduce the heat to 400°F and add 5 minutes to the total cooking time.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
5 min

 

 

 

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