I found this recipe on Epicurious.com and we love it. The original recipe was published in the December, 2001 edition of Gourmet magazine.
3 Tbsp Dijon mustard
1 tsp white wine vinegar
1/2 tsp salt
1/2 tsp black pepper
3 skinless boneless chicken breasts cut in half
1 1/2 original English muffins
3/4 cup grated Parmigiano- Reggiano cheese (found in your deli)
1 Tbsp unsalted butter, melted
Preheat oven to 450 degrees F. Line a cookie sheet with parchment paper.
Mix mustard, vinegar, salt and 1/4 tsp pepper in large bowl. Add washed and dried chicken breasts, making sure to coat all chicken with mixture.
In your blender or food processor, pulse muffins until finely ground. Add cheese, butter and remaining 1/4 tsp pepper and pulse until mixed well. Empty contents into pie plate.
Dredge chicken breasts in crumbs, coating both sides completely. Press crumbs gently to help crumbs stick to chicken. Place on baking sheet. Bake in center of oven until golden brown, 15 to 20 minutes.
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