Crunchy Parmesan Chicken Breast

3 tablespoons Dijon mustard

1 teaspoon white wine vinegar

½ teaspoon salt

¼ teaspoon freshly ground black pepper

6 boneless skinless chicken breasts, pounded lightly

1 ½ English muffins

¾ cup grated parmesan cheese

1 tablespoon unsalted butter melted

¼ teaspoon black pepper

Preheat oven to 450 degrees and line a baking sheet with parchment paper.  Whisk together mustard, vinegar, salt, and pepper in a large bowl add chicken tossing to coat well. Let chicken marinate for 30 minutes or after 2 hours. In a food processor pulse English muffins until they are finely ground add Parmesan cheese, melted butter, and ¼ teaspoon pepper; pulse just to combine then transfer the crumb mixture to a shallow dish or pie plate. Dip each chicken breast into the crumbs coating completely,  pressing gently so the crumbs adhere to the chicken.  Place the breasts on a baking sheet and bake until golden brown and cooked through 15 to 20 minutes.