Parmesan Crumbed ChickenSubmitted by: GRAVY86
6 boneless, skinless chicken breast halves (about 6 ounces each)
6 tablespoons Dijon-style mustard
1 tablespoon white wine or water
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup fresh English muffin (or sandwich bread) crumbs
Freshly ground black pepper
4 tablespoons melted butter
2. In a large, shallow dish, mix the cheese, breadcrumbs, and pepper. Drizzle the melted butter over the crumb mixture and toss until well combined.
3. Heat the oven to 450 degrees F and butter a baking sheet or rack. Take a breast from the marinade with one hand--this is now your "wet" hand. Don't wipe off the marinade. Lay the chicken on the crumbs. 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. Roast the chicken until it's crisp, browned, and cooked through, 25 to 30 minutes. Check after 15 minutes. If the chicken is getting too brown, reduce the heat to 400 degrees and add 5 minutes to the total cooking time. Makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user GRAVY86.