Taste Buds: Quick Dinner with Super Easy Parmesan Chicken

This is a perfect dinner when you don’t have much time to prepare dinner. Not to mention pretty much all the ingredients are stuff you already have in your pantry. It takes about 15 minutes to prep and 15-20 minutes to cook. Very tasty and moist. It was a winner again to Chef’s taste but it was a winner for me since the effort was minimal. Another practical find from Epicurious.

What you need:

3 tablespoons Dijon mustard (I used a whole grain kind from Trader Joe’s)
1 teaspoon white-wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
6 skinless boneless chicken breast halves
1 1/2 English muffins (but I actually used some of my toasted artisan bread that I ground)
3/4 cup finely grated Parmigiano-Reggiano
1 tablespoon unsalted melted butter

Tools needed:
Parchment paper

How you do it:
Preheat oven to 450°F and line a baking sheet with parchment.

Whisk mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl. Add the chicken breasts, and toss it around to coat with the mixture very well.

In a food processor, pulse the English muffins or toasted bread until it’s finely ground. Add the cheese, butter, and remaining 1/4 teaspoon pepper. Pulse until combined well. Place the crumbs in a shallow container.

One piece at a time, dredge the chicken in the crumbs. Coat each chicken completely, pressing it a bit to make sure that the crumbs hold. Transfer the chicken to the baking sheet and bake in the middle of the oven for about 15 – 20 minutes or until golden brown.