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- 3 tablespoon(s) dijon mustard separated
- 1 teaspoon(s) white wine vinegar
- 1/2 teaspoon(s) kosher salt
- 1/2 teaspoon(s) black pepper separated
- 4 whole(s) skinless boneless chicken breasts small, cut into 6-8 pieces
- 1 1/2 whole(s) english muffins
- 3/4 cup(s) parmesan cheese grated
- 1 tablespoon(s) unsalted butter melted
- 1. Preheat oven to 450. Put a sheet of parchment paper on a rimmed baking sheet.
- 2. Whisk together the mustard, white wine vinegar, salt and 1/4 tsp pepper in a medium bowl. Add chicken and toss to combine. Set aside (you can cover and refrigerate for up to 2 hours if you would like).
- 3. Pulse the English muffins in a food processor until finely ground. Add the cheese, butter, remaining 1/4 tsp pepper and pulse until well combined. Transfer to a shallow dish or pie plate.
- 4. Dredge chicken one piece at a time in the crumbs, pressing gently so they adhere. Then transfer to the baking sheet.
- 5. Bake until golden brown and cooked through, 20 minutes.
This recipe is a personal recipe added by CKSchirmeier and has not been tested or endorsed by MyRecipes.
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Parmesan Chicken Recipe at a Glance
- COURSE: Main Dishes