Parmesan Chicken

Ingredients

• 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

Preparation

1. 1. Preheat oven to 450. Put a sheet of parchment paper on a rimmed baking sheet.


2. 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. 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. 4. Dredge chicken one piece at a time in the crumbs, pressing gently so they adhere. Then transfer to the baking sheet.


5. 5. Bake until golden brown and cooked through, 20 minutes.