PARMESAN CHICKEN

Dressing:

• 3 tablespoons Dijon mustard
• 1 teaspoon white wine vinegar
• ½ teaspoon salt
• ¼ teaspoon pepper
  Coating:
  
• 1½ English muffins
• ¾ cup grated Parmesan cheese
• ¼ teaspoon additional pepper
• 1 tablespoon melted butter
  
• 6 boneless, skinless chicken breasts (about 6 ounces each)

Whisk together dressing ingredients in a low, flat dish suitable for dipping chicken breasts. Process the English muffin halves in food processor until finely ground. Add Parmesan, pepper and butter and pulse two or three times until well blended. Transfer coating mixture to a second low-flat dish. Dip each breast in the dressing, then the coating, covering completely with each. Place on a baking sheet and bake 450F for 15 – 20 minutes. Serve hot or cold.