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Coating Chicken
Use two hands for neat work. 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. |
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Parmesan-Crumbed Chicken
6 boneless, skinless chicken breast halves (about 6 oz. each)
6 T. Dijon-style mustard
1 T. white wine or water
3/4 t. salt
1/4 t. freshly ground black pepper
Coating:
1 C. freshly grated Parmesan
1 C. fresh English muffin (or sandwich bread) crumbs
freshly ground black pepper
4 T. melted butter
For the chicken: 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.
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. Follow the directions in the photos at left for coating the chicken.
Roast the chicken until it's crisp, browned, and cooked through, 25 to 30 min.
Check after 15 min. If the chicken is getting too brown, reduce the heat to 400°
and add 5 min. to the total cooking time.
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