Directions:
- Preheat oven to 450. Put a sheet of parchment paper on a rimmed baking sheet.
- Whisk together the mustard, white wine vinegar, salt and 1/4 tsp pepper in a medium bowl. Add chicken and toss to combine. Set aside (you can cover and refrigerate for up to 2 hours if you would like).
- Pulse the English muffins in a food processor until finely ground. Add the cheese, butter, remaining 1/4 tsp pepper and pulse until well combined. Transfer to a shallow dish or pie plate.
- Dredge chicken one piece at a time in the crumbs, pressing gently so they adhere. Then transfer to the baking sheet.
- Bake until golden brown and cooked through, 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 407.87 Kcal (1708 kJ) | ||
| Calories from fat | 146.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.28g | 25% | |
|---|---|---|---|
| Cholesterol | 163.37mg | 54% | |
| Sodium | 1517.74mg | 63% | |
| Potassium | 749.41mg | 16% | |
| Total Carbs | 11.12g | 4% | |
| Sugars | 0.73g | 3% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 56.76g | 114% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1.1mg | 6% | |
| Calcium | 264.2mg | 26% | |
| Amount Per 100 g | |||
| Calories | 139.17 Kcal (583 kJ) | ||
| Calories from fat | 49.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 25% | |
|---|---|---|---|
| Cholesterol | 55.74mg | 54% | |
| Sodium | 517.85mg | 63% | |
| Potassium | 255.7mg | 16% | |
| Total Carbs | 3.79g | 4% | |
| Sugars | 0.25g | 3% | |
| Dietary Fiber | 0.5g | 6% | |
| Protein | 19.37g | 114% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.4mg | 6% | |
| Calcium | 90.1mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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