A simple Parmesan and breadcrumb mixture gives these breasts a
crunchy coating and keeps them moist... Add some green beans and garlic &
herb roasted potatoes and you've got a wonderful offering to the family or
guests.
PARMESAN-CRUMBED
CHICKEN
Serves: 6 Difficulty Level: 2 (of 5) Prep Time: 15 Minutes Ready
In: < 1 Hour
INGREDIENTS
(chicken):
• 6 Boneless, skinless chicken breast halves (about 6 oz. each)
• 6 Tablespoons Dijon-style mustard
• 1 Tablespoon white wine
• 3/4 Teaspoon salt
• 1/4 Teaspoon fresh ground pepper
INGREDIENTS
(coating):
• 1 Cup fresh grated Parmesan cheese
• 1 Cup English muffin crumbs
• Pinch of freshly ground black pepper
• 4 Tablespoons melted butter
PROCEDURE
(chicken):
• Rinse the breast and pat them dry, in a shallow bowl whisk together the
mustard, wine, salt and pepper and add the chicken.
the chicken can be coated immediately or held under refrigeration for up to 2
hours.
PROCEDURE
(coating):
• In a large, shallow dish, mix the cheese, bread crumbs, and pepper. Drizzle
the melted butter over the crumb mixture and
toss until well combined.
PROCEDURE
(To Cook):
• Heat the oven to 450 degrees and butter a baking pan or rack. Take a breast
from the marinade and without wiping off the marinade
lay the chicken on the crumb mixture. Scoop and pat the crumbs over the breast
with your dry hand and pat until both sides are coated.
• Put the breast on the baking sheet or rack and repeat with the remaining
breasts. Roast the chicken until it is crisp, browned and cooked
through, 25-30 minutes. Check after 15 minutes, if chicken is getting to brown,
reduce oven to 400 degrees and add 5 minutes to total
cooking time.
Enjoy!
CHEF PHIL
