parmesan-chicken-105912.json

{
    "directions": [
        "Preheat oven to 450\u00b0F and line a baking sheet with parchment.",
        "Whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl and add chicken breasts, tossing to coat well.",
        "Pulse English muffins in a food processor until finely ground. Add cheese, butter, and remaining 1/4 teaspoon pepper and pulse until combined well. Transfer to a shallow soup plate or pie plate.",
        "Dredge chicken, 1 piece at a time, in crumbs, coating completely and pressing gently to help crumbs adhere, then transfer to baking sheet. Bake in middle of oven until golden brown and cooked through, 15 to 20 minutes."
    ],
    "ingredients": [
        "3 tablespoons Dijon mustard",
        "1 teaspoon white-wine vinegar",
        "1/2 teaspoon salt",
        "1/2 teaspoon black pepper",
        "6 (5-oz) skinless boneless chicken breast halves",
        "1 1/2 English muffins (not sandwich-size)",
        "3/4 cup finely grated Parmigiano-Reggiano (1 1/2 oz)",
        "1 tablespoon unsalted butter, melted",
        "Special equipment: parchment paper"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Chicken",
        "Bake",
        "Kid-Friendly",
        "Quick & Easy",
        "Dinner",
        "Parmesan",
        "Healthy",
        "Gourmet"
    ],
    "title": "Parmesan Chicken",
    "url": "http://www.epicurious.com/recipes/food/views/parmesan-chicken-105912"
}