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A simple Parmesan and breadcrumb mixture gives these breasts a crunchy coating and keeps them moist inside.
- For the Chicken:
- 6 boneless, skinless chicken breast halves (about 6 ounces. each)
- 6 tablespoons. Dijon-style mustard
- 1 tablespoon white wine vinegar or water
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- For the Coating:
- 1 cup freshly grated Parmesan
- 1 cup fresh breadcrumbs
- Freshly ground black pepper
- 4 tablespoons melted butter
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.
Heat the oven to 450 degrees F and butter a baking sheet or rack. Take a breast from the marinade with one hand and, without wiping off
the marinade, lay the breast on the crumbs. Scoop and pat the crumbs over the
breast using your other 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 degrees F and add 5 minutes. to the total cooking time.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
496 calories; 18g total fat; 171mg cholesterol; 1289mg sodium; 16g carbohydrates; 1g fiber; 65g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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