I apologize for not blogging lately.
At first, I was just really busy with the new job and preparing for the summer semester (I start teaching again next week).
Now, I’m bummed out. A friend of mine lost a loved one and we’re all saddened to see that person go.
I have, however, not forgotten my blog -just put it on hold -but here is a new recipe that is pretty awesome.
- 6 boneless, skinless chicken breast halves (about 6 ounces each) (I used about 5)
- 6 tablespoons Dijon-style mustard (or yellow mustard)
- 1 tablespoon white wine or water
- 3/4 teaspoon salted
- 1/4 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan
- 1 cup fresh English muffin (or sandwich bread) crumbs
- Freshly ground black pepper
- 4 tablespoons melted butter
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.
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–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 degrees and add 5 minutes to the total cooking time.
I had to do reduce temperature and add five minutes to cook time because the chicken browned quickly, but the chicken still seemed a bit overcooked. Use a thermometer, instead, if you want perfect chicken.
Husband really liked it! We had it with beans :)