Recipes for the Web

Barrington Software Incorporated

Parmesan-Crumbed Chicken

A simple Parmesan and breadcrumb mixture gives these breasts a crunchy coating and keeps

them moist inside. Serves six.

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 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.

Elizabeth Terry is the chef/owner of Elizabeth on 37th in Savannah, Georgia. Photos this page

Scott Philips. All others: Ben Fink. From FC #25, pp. 34-37.

http://www.cooken.com

info@barringtonsoftware.com