Active Time

　　15 min

　　Total Time

　　40 min

　　

Ingredients

3 tablespoons Dijon mustard

　　1 teaspoon white-wine vinegar

　　1/2 teaspoon salt

　　1/2 teaspoon black pepper

　　6 (5-oz) skinless boneless chicken breast halves

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

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

　　1 tablespoon unsalted butter, melted

　　

Special equipment:

Special equipment: parchment paper

　　

Step 1

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

　　

Step 2

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

　　

Step 3

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.

　　

Step 4

Dredge chicken, 1 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.

　　

Nutrition Per Serving

Each serving contains about 238 calories and 7 grams fat.

　　#### Nutritional analysis provided by Gourmet

　　Cooks' note:

　　· Chicken can marinate in mustard mixture, covered and chilled, up to 2 hours before coating.