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Recipe

Parmesan-Crumbed Chicken

Ben Fink

Servings: six.

A simple Parmesan and breadcrumb mixture gives these breasts a crunchy coating and keeps them moist inside.

Ingredients

For the chicken:

  • 6 boneless, skinless chicken breast halves (about 6 oz. each)
  • 6 Tbs. Dijon-style mustard
  • 1 Tbs. white wine or water
  • 3/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper

For the coating:

  • 1 cup freshly grated Parmesan
  • 1 cup fresh English muffin (or sandwich bread) crumbs
  • Freshly ground black pepper
  • 4 Tbs. melted butter

Nutritional Information

      Calories (kcal) : 360
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 130
      Sodium (mg): 990
      Carbohydrates (g): 6
      Fiber (g): 1
      Protein (g): 43

Preparation

  • For the chicken: Rinse the breasts and pat them dry. In a shallow bowl, whisk together the mustard, wine, salt, and pepper and add the chicken. The chicken can be coated immediately or held in the refrigerator for up to 2 hours.
  • For the coating: In a large, shallow dish, mix the cheese, breadcrumbs, and pepper. Drizzle the melted butter over the crumb mixture and toss until well combined.
  • To coat and cook the chicken: Heat the oven to 450°F and butter a baking sheet or rack. Take a breast from the marinade with one hand–this is now your “wet” hand. Don’t wipe off the marinade. Lay the chicken on the crumbs. Scoop and pat the crumbs over the breast using your other hand (your “dry” hand), patting until both sides are thoroughly coated. Put the breast on a buttered baking sheet or rack and repeat with the remaining breasts. Roast the chicken until it’s crisp, browned, and cooked through, 25 to 30 minutes. Check after 15 minutes. If the chicken is getting too brown, reduce the heat to 400° and add 5 minutes to the total cooking time.

Reviews

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Reviews

  • LArcher | 02/01/2017

    This was indeed a quick recipe to throw together. The only complaint I have about this recipe is that my chicken stuck to my baking pan. I should have buttered it better or perhaps I will try using some buttered parchment paper. The chicken, however, was super fantastic tasting. (even missing the bottom coating). I served the chicken with the FineCooking oven fries. (I cooked them at the same time.) Looking forward to trying this recipe again.

  • User avater
    mowgli | 07/01/2016

    EXCELLENT!! Easy, fast and could easily be expanded to feed a score of people...wonderful flavors...actually forgot to put the melted butter in the crumb mixture, so drizzled it over before putting in the oven...a winner

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