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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoon(s) dijon mustard separated |
1 teaspoon(s) white wine vinegar |
1/2 teaspoon(s) kosher salt |
1/2 teaspoon(s) black pepper separated |
4 whole(s) skinless boneless chicken breasts small, cut into 6-8 pieces |
1 1/2 whole(s) english muffins |
3/4 cup(s) parmesan cheese grated |
1 tablespoon(s) unsalted butter melted |
Directions:
1. Preheat oven to 450. Put a sheet of parchment paper on a rimmed baking sheet.
2. 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).
3. 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.
4. Dredge chicken one piece at a time in the crumbs, pressing gently so they adhere. Then transfer to the baking sheet.
5. Bake until golden brown and cooked through, 20 minutes.
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