Parmesean Chicken

This is the easiest, tastiest, quickest parmesean chicken recipe I've found. The browned bits on the bottom of the pan are the best... and really yummy on top of the pasta and marinara. This recipe comes from www.elise.com/recipes. She's got some wonderful stuff if you ever feel the desire to read recipes.

Ingredients

3 Tbsp mustard

1 Tbsp white-wine vinegar

1/2 teaspoon salt

1/2 teaspoon black pepper

4 (5-oz) skinless boneless chicken breast halves

3/4 cup of breadcrumbs (or crackers

1 cup finely grated Parmesan cheese

3 Tbsp unsalted butter, melted

Preheat oven to 450°F. Cut each chicken breast half in half for smaller pieces. With a meat pounder, pound the chicken pieces to flatten them to an even thickness - between 1/4 - 1/2 inch. You might find it easier to put the chicken between layers of plastic wrap before pounding.

Whisk together mustard, vinegar, salt, and 1/4 teaspoon of pepper in a large bowl, add the chicken pieces, tossing to coat well, marinade for at least 15 minutes.

In another bowl, mix together the bread crumbs, grated cheese, and 1/4 teaspoon of pepper. Mix well and add in the melted butter. Dredge the chicken pieces 1 piece at a time in the crumb mixture, coating completely. Press the crumbs in gently to adhere and transfer to a stick-free baking sheet (or a cookie sheet lined with parchment or lightly greased foil). Bake in the middle of the oven until golden brown and cooked through (at least 180 degrees), about 15 minutes.

Serve this with your favorite marinara sauce and pasta. Left overs are fabulous as well!