3 tablespoons dijon mustard
1 teaspoon white wine vinegar
1/4 teaspoon salt
freshly ground black pepper to taste
2 pounds of skinless chicken breasts, divided into four pieces each, rinsed, and patted dry
2 English muffins
3/4 cup parmesan (or) sharp cheddar cheese
1 tablespoon unsalted melted butter
1 tablespoon fresh oregano
1/4 teaspoon cayenne pepper
Preheat over to 450°
Stir together mustard, vinegar, salt, and pepper
Add chicken, coat well, and refrigerate to marinate
Pulse English muffins in food processor until ground. Add cheese, butter, and pepper, and spices. Pulse until well combined
Transfer to a shallow plate.
Dredge chicken one piece at a time in crumbs, coating completely and pressing crumbs to adhere.
Transfer to baking sheet. Bake until golden brown and cooked through, 15-20 minutes.
Meanwhile, prepare the
1/3 cup chopped onion
1 tablespoon butter
1/3 cup chopped yellow pepper
1 cup grated cheddar cheese
3 cloves fresh garlic, pressed
1-2 tablespoons flour
1/2–3/4 cup milk (goat milk is best)
Over medium heat, cook onion, garlic, and yellow pepper in butter until limp.
Add flour just to the point where butter is absorbed, then stir carefully for one minute.
Slowly add and stir milk until sauce is thick and easily stirred.
Turn heat off and stir in cheese until melted.
Serve crusted chicken breast pieces with a spoonful of cheese sauce over each. A side of lightly steamed fresh broccoli or green beans will complement the taste nicely.