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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 tablespoons - Dijon mustard
  • 1 teaspoons - white wine vinegar
  • 1/2 teaspoons - salt
  • 1/2 teaspoons - black pepper
  • 6 - skinless boneless chicken breast halves (5 oz. each)
  • 1 1/2 - English muffins (not sandwich-size)
  • 3/4 cups - finely grated Parmigiano-Reggiano (1.5 oz.)
  • 1 tablespoons - unsalted butter, melted
  • Directions:

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

    Whisk together mustard, vinegar, salt and half of 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 half of pepper and pulse until combined well. Transfer to a shallow soup plate or pie plate.

    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.

    Brief Description

    Baked parmesan chicken, dipped in Dijon mustard sauce before breading and seasoning.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Italian

    Prep Time: 30 min
    Cook Time: 20 min


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


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    Posted On:

    June 29, 2019

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