Martian Food
Sep 18, 2015

The Martian will be in theaters on October 2nd, and the critics are saying it is a spectacular film. The novel,&n
read more...

Parmesan Chicken

Active time:15 minutes

Start To Finish:40 minutes

Difficulty:

Serving size: 1 chicken breast

Yield: 3-4

Source: Gourmet Magazine

   Print Recipe
photo

Ingredients:

3 Tbs. Dijon mustard
1 tsp. white-wine vinegar
½ tsp. kosher salt
½ tsp. black pepper
3-4 skinless, boneless chicken breast halves (about 1½ lbs.)
2 english muffins (not sandwich size)
¾ cup finely grated Parmigiano-Reggiano (1½ oz.)
1 Tbs. unsalted butter, melted

Directions:

Preheat oven to 450°F and line a rimmed baking sheet with parchment paper. Whisk together mustard, vinegar, salt and ¼ tsp. of the 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 ¼ tsp. pepper and pulse until combined well. Transfer to a shallow soup bowl 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.

Notes:

Chicken can marinate in mustard mixture, covered and chilled, up to 2 hours before coating with bread crumb mixture.

You may substitute any bread for the english muffins but the taste will change, particularly with wheat or rye bread.

We like to add about a quarter cup of shredded parmesan cheese to the breadcrumb mixture (in addition to the grated parmesan). We also like to grate the parmesan ourselves, but you can use store-bought grated parmesan.



To leave a comment you have to sign in