Recipe of the Day: Parmesan Chicken

PARMESAN CHICKEN

3 tablespoons Dijon mustard

1 teaspoon white wine vinegar

1/2 teaspoon salt

1/2 teaspoon black pepper

6 (5-ounce) skinless boneless chicken breast halves

1 1/2 English muffins (not sandwich-size)

3/4 cup finely grated Parmigiano-Reggiano (1 1/2 ounces)

1 tablespoon unsalted butter, melted

Parchment paper

Preheat oven to 450 degrees and line a baking sheet with parchment.

Whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl and add chicken breasts, tossing to coat well.

Pulse English muffins in a food processor until finely ground. Add cheese, butter, and remaining 1/4 teaspoon pepper and pulse until combined well. Transfer to a shallow soup plate or pie plate.

Dredge chicken, one piece at a time, in crumbs, coating completely and pressing gently to help crumbs adhere, then transfer to baking sheet. Bake in middle of oven until golden brown and cooked through, 15 to 20 minutes.

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