Parmesan-Crumbed Chicken 

A simple Parmesan and breadcrumb mixture gives these breasts a crunchy coating and keeps them moist inside.

FOR THE CHICKEN:
6 boneless, skinless chicken breast halves (about 6 oz. each)
6 Tbs. Dijon-style mustard
1 Tbs. white wine or water
3/4 tsp. salt
1/4 tsp. freshly ground black pepper

FOR THE COATING:
1 cup freshly grated Parmesan
1 cup fresh English muffin (or sandwich bread) crumbs
Freshly ground black pepper
4 Tbs. 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 450F 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.

Source of recipe: Fine Cooking #25, Elizabeth Terry is the chef/owner of Elizabeth in Savannah, Georgia.

photo: Ben Fink

Recipe Link: http://www.finecooking.com/recipes/parmesan_crumbed_chicken.aspx