Community Recipe
from [CKSchirmeier]
Parmesan Chicken

Parmesan Chicken

From Gourmet.

  • Yield: 4 servings


  • 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.

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Parmesan Chicken Recipe