English Muffin Chicken
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
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.