Parmesan Chicken

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

Preheat oven to 450 F 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.
Chicken can marinate in mustard mixture, covered and chilled, up to 2 hours before
coating.

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