Most of the time, skinless, boneless chicken breasts get tough when baked.. Not this recipe!!
I used english muffin crumbs for the coating – yummy!
6 Tbs dijon mustard
3 tsp white wine vinegar (I used champagne vinegar)
1/2 tsp salt
1/2 tsp freshly ground black pepper
6 boneless, skinless chicken breast halves
2 english muffins
1 cup freshly grated (use microplanar) parmesan cheese
2 Tbs unsalted butter, melted
Preheat oven to 450.
Line a baking pan (with sides) with parchment paper.
Place the mustard, vinegar, salt and pepper into zip lock bag. Close and mix well.
I sliced the chicken pieces so they were thin, to cook fast and retain moisture.
Place the chicken into the bag, seal and place in the refrigerator up to 2 hours.
Pulse english muffins in a food processor until finely ground. Add cheese and butter, process until well mixed. Transfer to a shallow dish.
Remove chicken fro the bag and dredge each piece into the crumbs, coating completely and pressing gently so crumbs adhere. Then transfer to baking sheet.
Bake until golden brown and cooked through, 15-20 minutes.
EXCELLENT! Very moist, great flavor. I highly recommend this.. My daughter begged for leftovers 🙂
