"This is one of the dishes I do a lot when I come home from work and don't have a lot of time," says Gourmet magazine editor Ruth Reichl.
|3||tablespoons Dijon mustard|
|1||teaspoon white wine vinegar|
|Salt and pepper, to taste|
|6||skinless, boneless chicken breast halves|
|1 1/2||English muffins, torn into small pieces|
|3/4||cup grated Parmesan|
|1||tablespoon butter, melted|
1. Set the oven at 450. Have on hand a rimmed baking sheet. Line it with parchment paper.
2. In a bowl, combine the mustard, vinegar, salt, and pepper. Add the chicken pieces and turn them to coat them on both sides.
3. In a food processor, work the English muffins until they are coarsely ground. Add the Parmesan and continue working until the mixture is like crumbs. Add the butter and pepper. Tip the mixture into a shallow bowl.
4. Dredge the chicken pieces in the muffin mixture until coated all over. Set them on the baking sheet and bake for 15 to 20 minutes or until the chicken is cooked through.
Adapted from "The Gourmet Cookbook"