Parmesan-Crumbed Chicken

Parmesan-Crumbed Chicken
Photo by Ben Fink


  • 1 cup freshly grated Parmesan
  • Freshly ground black pepper
  • 6 Tbs. Dijon-style mustard
  • 1 cup fresh English muffin (or sandwich bread) crumbs
  • ¼ tsp. freshly ground black pepper
  • 4 Tbs. melted butter
  • ¾ tsp. salt
  • + 2 more ingredients
    • 6 boneless, skinless chicken breast halves (about 6 oz. each)
    • 1 Tbs. white wine or water

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. In a large, shallow dish, mix the cheese, breadcrumbs, and pepper. Drizzle the melt...

View full recipe at Fine Cooking


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