This is the one recipe you have to make! This chicken was absolutely delicious and you will wish you made more that you did.
Hubby was looking for a dish to make last week and was tossing around some stir fry dish ideas when he opened up the Fine Cooking Make it Tonight magazine and found this treasure. He stopped by the grocery store to pick up some chicken breast that we didn’t have to defrost or didn’t have to pound out ( so Chicken Breast Cutlets is what you are looking for).
A simple Parmesan and breadcrumb mixture gives these breasts a crunchy coating and keeps them moist inside. Serves six however, I only had 4 chicken breast that night so I adjusted the recipe. .
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
1 cup freshly grated Parmesan
1 cup fresh English muffin crumbs (I used Panko Break Crumbs)
Freshly ground black pepper
4 Tbs. melted butter
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.
Calories (kcal): 360; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 9; Protein (g): 43; Monounsaturated Fat (g): 6; Carbohydrates (g): 6; Polyunsaturated Fat (g): 1; Sodium (mg): 990; Cholesterol (mg): 130; Fiber (g): 1;