Olive Garden Parmesan Chicken

3 Tablespoons Dijon Mustard
1 teaspoon white wine vinegar
½ teaspoon salt (optional!)
½ teaspoon ground pepper
6 small chicken breasts (2 lbs), patted dry
1 ½ English muffins
¾ cup finely grated Parmigiano-Reggiano
1 Tablespoon unsalted butter, melted
Classico Spaghetti SauceShredded mozzarella

Line cookie sheet with parchment paper
Preheat oven to 450 degrees
Wisk together mustard, vinegar, salt, and ¼ teaspoon pepper
Add chicken to mixture, toss to coat well (chicken can marinate in fridge up to 2 hrs)
Crumble English muffins with cheese, add butter and remaining ¼ teaspoon pepper
Put crumb mixture in shallow dish or pie plate
Dredge chicken in crumbs, put on baking sheet
Bake until cooked through (15-20 min)
Put heaping spoonful of classico sauce on top of Chicken
Top with shredded Mozzarella
Put back in oven until cheese is melted
Serve immediately

*Lindsey Jensen Recipe