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CHICKEN
RECIPE OF THE DAY (September 22nd 2006):
Parmesan Crumbed Chicken
by Linda
Ingredients: 6 boneless, skinless chicken breast
halves (about 6 oz. each), 6 tbsp. Dijon-style mustard,
1 tbsp. white wine or water, 3/4 tsp. salt, 1/4 tsp.
freshly ground black pepper, Coating: 1 cup freshly
grated Parmesan cheese, 1 cup fresh English muffin (or
sandwich bread) crumbs, freshly ground black pepper,
4 tbsp. melted butter
Method: 1. Rinse the breasts and pat them dry.
2. In a shallow bowl, whisk together the mustard, wine,
salt and pepper and add the chicken. 3. The chicken
can be coated immediately or held in the refrigerator
for up to 2 hours. 4. In a large, shallow dish, mix
the cheese, breadcrumbs and pepper. 5. Drizzle the melted
butter over the crumb mixture and toss until well combined.
Heat the oven to 450 degrees F and butter a baking sheet
or rack. 6. Take a breast from the marinade with one
hand (the "wet" hand). Don't wipe off the
marinade. 7. Lay the chicken on the crumbs. 8. Scoop
and pat the crumbs over the breast using your other
hand (the "dry" hand), patting until both
sides are thoroughly coated. 9. Place the breast on
a buttered baking sheet or rack and repeat with the
remaining breasts. 10. Roast the chicken until crisp,
browned and cooked through, about 25 to 30 minutes.
(Check after 15 minutes. If the chicken is getting too
brown, reduce the heat to 400 degrees and add 5 minutes
to the total cooking time.)
BON APÉTIT...... |
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