Parmesan-Crusted Chicken

I wasn’t going to post a recipe tonight. I have a post with some interesting links (I was actually supposed to post the links last Friday), but they can wait another day. After I made dinner tonight, I knew I needed to give you this recipe. Yes, it was that good.

If you are anything like me, you’ve probably made breaded baked chicken at least a million times. Parmesan-Crusted Chicken from Fine Cooking's Make It Tonight is probably the best I’ve tasted. The mustard coating under the bread crumbs was delicious.

I was afraid the Dijon mustard would overpower the rest of the ingredients, but it didn’t. The mustard mellowed to a tangy flavor under the bread crumbs. The kids enjoyed the chicken, and it was really easy. I served the chicken with some roasted asparagus and couscous. Yum, yum!

Parmesan-Crusted Chicken
Adapted from Fine Cooking’s Make It Tonight

4 boneless, skinless chicken breast halves
6 Tablespoons Dijon mustard
1 Tablespoon white wine
¾ teaspoon salt
¼ teaspoon freshly ground pepper
1 cup freshly grated Parmesan cheese
1 cup of fresh bread crumbs, I used ½ small loaf of ciabatta bread
4 Tablespoons melted butter

Preheat the over to 450° F. Whisk together the mustard, wine, salt, and pepper in a shallow bowl, and add the chicken. You can hold the chicken in the mustard mixture for up to 2 hours in the refrigerator or use immediately. Mix the cheese, breadcrumbs and melted butter on a large plate, and toss until well combined. Take the chicken breasts out of the mustard one at a time, and place them in the breadcrumb mixture. Coast the breast with the breadcrumbs, and place on a buttered baking sheet. Roast the chicken until the coating is crisp, brown and the breasts are cooked through 25-30 m