Parmesan-crusted chicken  May 6, 2009  E-mail this article
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Reprints|   • | Text size +  Serves 4  "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.