Parmesan-Crumbed Chicken

• 6 boneless skinless chicken breast halves (about 6 oz. each)
• 6 tablespoons dijon-style mustard
• 1 tablespoon white wine or 1 tablespoon water
• 34 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 1 cup freshly grated parmesan cheese
• 1 cup fresh English muffin, crumbs (or sandwich bread)
• fresh ground black pepper
• 4 tablespoons melted butter

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 hour In a large, shallow dish, mix the cheese, breadcrumbs, and pepper.
4. Drizzle the melted butter over the crumb mixture and toss until well combined.
5. Heat the oven to 450F and butter a baking sheet or rack.
6. Coat Chicken with bread crumb/cheese mixture.
7. Roast the chicken until it's crisp, browned, and cooked through, 25 to 30 min.
8. Check after 15 min.
9. If the chicken is getting too brown, reduce the heat to 400 and add 5 min.
10. to the total cooking time.

chicken, mustard, white wine, salt, ground black pepper, freshly grated parmesan cheese, bread, fresh ground black pepper, butter

Taken from www.food.com/recipe/parmesan-crumbed-chicken-73083 (may not work)