Parmesan-Crumbed Chicken by Elizabeth Terry (Fine Cooking)

Parmesan-Crumbed Chicken

    

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 oz. each)
• 6 tsp. Dijon-style mustard (or less)
• 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

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.

nutrition information (per serving):
Calories (kcal): 360; Fat (g): fat g 18; Fat Calories (kcal): 160; Saturated Fat (g): sat fat g 9;
Protein (g):protein g 43; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 6;
Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 990; Cholesterol (mg):
cholesterol mg 130; Fiber (g): fiber g 1;

PHOTO: BEN FINK

• user reviews

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by guadalupe, 3/20/2014 Easy and delicious. Keep an eye on it. I had to reduce to 400
degress after 10 minutes since it was browning too much.

by KITKAT_1959, 10/16/2013 Delicious and so simple! Only change I made was using
extra butter and crumbs. Decadent yes but oh so good.

by tscholl, 12/16/2011 Everyone loves this recipe, including my chef-partner who requests
it frequently. (He prefers it with chicken thighs, rather than breasts.) Either way, it's a
fool-proof, wonderful recipe!

by GreenBird, 10/14/2011 Delicious, quick, and easy, a wonderful combination.
I have made this chicken numerous times, and it won accolades each time.

by Islandermom, 8/23/2011 Superb! I cooked it on a rack, at 425 convect, 18-20
minutes and it crisped up perfectly - the family loved it!

by Kimmy95, 12/27/2010 I found the dijon tang just a little too much...and I love dijon.
Maybe a little less dijon and a little more cheese...perhaps a stronger one to help
off set the dijon.

by luvsfood, 2/17/2010 This was a very good recipe that kept my family wanting more.
It's best to let the chicken site with the marinade, so it won't be dry.

by Sammysam, 2/11/2010 A fabulous, easy, yet tasty recipe. It never disappoints.
The chicken is moist and tender and the flavors imparted by the bread and cheese
mixture rival that of a five star restaurant.

by atriola702, 6/11/2009 I have made this once a month for the past year.
My all time favorite baked chicken breast recipe.

by Coggan, 2/7/2008 This is one of my staples. I've made it at least once a month
for several years. Be sure to use a good quality parmesan.

    

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