Use soy subs for the cheese. I served this with a mix of frozen spinach and soy blue cheese, just threw it in the oven at the same time as the chicken.
Active time: 15 min Start to finish: 40 min
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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) I used a mix of soy mozzerella and soy parm 1 tablespoon unsalted butter, melted I used ICBINB Light Special equipment: parchment paper I used aluminum foil and cut the baking time by 5 min
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.
Cooks' note: • Chicken can marinate in mustard mixture, covered and chilled, up to 2 hours before coating.
Each serving contains about 238 calories and 7 grams fat.