For all of the talk about American cooking techniques related to pork and beef, there’s an awful lot of chicken. From nuggets to strips, filets and cordon bleus, there’s a remarkable variety of chicken preparation in the modern American palate. Today we’ll cover one of the simplest but tastiest recipes, Parmesan chicken. There are a couple of different bases for the binding sauce that connects the parmesan to chicken – olive oil, butter and other sauces can be used, according to The Food Network. For this one, however, which is highly rated on epicurious, we are going to go with mustard. That will refine the taste of this tasty chicken and give it a bit more complexity than there would otherwise be in the dish.
- 3 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoons black pepper, divided
- 1 tablespoon unsalted butter, melted
- 1 teaspoon white-wine vinegar
- 1 1/2 English muffins
- 3/4 cup finely grated Parmigiano-Reggiano
- 6 5oz skinless boneless chicken breast halves
Heat the oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper. This will keep the chicken from sticking to the pan when you pull it out later.
Blend mustard, vinegar, salt and one of the teaspoons of black pepper with a whisk. Keep going until the mixture is fairly uniform, then add the chicken breasts, tossing them so that they are evenly coated.
Pulse the English muffins in a food processor (or mince them) until they are very finely ground. The cheese, butter and other 1/4 teaspoon of black pepper can be combined with the muffin crumbs into a pie plate. Press the chicken into the pie plate a couple of times in order to help the crumbs stick to it, then place the chicken pieces on the parchment paper on a baking rack. Bake in the middle of the oven until it is golden brown for 15 to 20 minutes.