Wednesday, October 28, 2009

English Muffin Chicken

eng muffin chicken2

I hope you didn't tune out because of the goofy title of this post.

I have been making this chicken for 10 years from a Fine Cooking magazine recipe from 1998, and it is always a winner.

My friend Karen served it at a sit down dinner for 24 people because she was able to prepare it ahead of time and just stick it in the oven 25 minutes before serving.

You can use sandwich bread crumbs, but the recipe actually calls for English muffin crumbs, and for some weird reason, they make this chicken fabulous!

I know panko crusted anything is all the rage, but I am sure you have a package of lonely Thomas' English muffins somewhere in the bread bin.

Give this a try! It is so delicious.

*Important note: make sure you are using the biggest, fattest boneless chicken breasts you can find. The skinny, thin sliced ones will burn up and dry out with the high oven temperature.

Parmesan Crusted English Muffin Chicken (adapted from Fine Cooking 1998)

4 boneless chicken breasts (large ones)


4 tbsp of Dijon mustard
2 tbsp of white wine

coating #2:

1 cup of grated parmesan cheese
2 English muffins, crumbled
4 tbsp of melted butter
salt & pepper

Combine the above ingredients in a bowl to coat the chicken with.

Dip the chicken breasts first in the mustard and white wine, then dip in the bowl with the breadcrumb mixture, covering both sides, patting the coating down with your hands.
Warning: this is a messy task!

Place coated chicken breasts on baking sheets.

Preheat oven to 450F and bake chicken breasts for 25 minutes. Check after 15 minutes to make sure they are not browning too much. If they are getting too dark, then cover with foil the last 10 minutes. (I never bother).

Let rest on baking sheet a few minutes until cool enough to slice.

Serve with my favorite recipe for brussels sprouts w/ pancetta and shallots!

A really easy and delicious weeknight dinner.



Ciao Chow Linda said...

English muffin crumbs? Now that's something I'd never have thought of. But I've got to give this a try.

Proud Italian Cook said...

Mmmm, This looks even better than panko. You never do me wrong with your suggestions, we're still talking about those shrimp cakes! (bought more shrimp yesterday!)

kat said...

English muffins get so crunchy I can see why they would make a great crust

lisa said...

The mustard and wine layer sounds great! So interesting to use English muffins. I have to try this.

Junglefrog said...

What a lovely combination of flavors and it was actually the title that made me curious enough to hop over to your blog from the foodblogs directory... Love it!

We Are Not Martha said...

Yum! I love breaded chicken but have never done it with English muffins :)


Kim said...

English muffins are actually one of my favorite foods. Never thought of coating chicken with them before - great idea!

Michele said...

Now that's different! I never saw a recipe using english muffin crumbs. That's cool! It looks delicious and moist.

The Food Hunter said...

English muffin crumbs...what a great idea.

✿✿✿ said...

A great idea!!! hummm... I like!!!!

Anonymous said...

This is a great idea. Thanks. I do have a lonely shrived whole wheat English muffin in my freezer. I always assumed it's just pry it apart and toast it.

A Melbourne Girl said...

Looks sensational Stacey. I must try it . I usually use corn flake crumbs to do my chicken but will try it with muffin crumbs. Great idea. Thanks

Jen_from_NJ said...

My husband is an english muffin fanatic so we always have them in the house. Thanks for sharing! Oh, and the brussels sprouts look amazing!

Chocolate Shavings said...

That sounds delicious!

Elizabeth said...

Wow, I use fresh breadcrumbs all the time - I never thought of using english muffins! I can't wait to give this one a try!

Mini Baker said...

who would have thought... english muffins?! I love it! english muffins are the PERFECT bread, which would make this the PERFECT chicken!
-Mini Baker

The Japanese Redneck said...

Nope, never thought of it.


Bluebird NY said...

I love the idea of using english muffins to coat those fat chicken breasts!

Bluebird NY said...

I love the idea of using english muffins to coat those fat chicken breasts!