Parmesan-Crumbed Chicken
Recipe from
Fine Cooking Magazine
A simple Parmesan and breadcrumb mixture gives these breasts a crunchy coating and keeps them moist inside.
Ingredients
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6boneless, skinless chicken breast halves (about 6 ounces each)see savings
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6 tablespoonsDijon-style mustardsee savings
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1 tablespoonwhite wine or watersee savings
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3/4 teaspoonsaltsee savings
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1/4 teaspoonfreshly ground black peppersee savings
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1 cupfreshly grated Parmesansee savings
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1 cupfresh English muffin (or sandwich bread) crumbssee savings
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Freshly ground black peppersee savings
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4 tablespoonsmelted buttersee savings
Directions
1.
Rinse the breasts 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 in the refrigerator for up to 2 hours.
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.
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