English Muffin Chicken Recipes

Steps:

• Preheat oven to 350.
• Halve the english muffins and spread each with 1 tablespoon pizza sauce.
• Add one slice of chicken and top with one slice of cheese.
• Place on baking sheet and bake for 10 minutes or until cheese is melted.
• We have also toasted the muffins and cooked these in the microwave.

Steps:

• Season chicken with salt and pepper.
• Combine yogurt and mustard.
• Marinate chicken in mixture for about 20 minutes.
• Combine crushed muffins, cheese, parsley and pepper.
• Remove chicken from yogurt mixture shaking off excess.
• Dredge chicken in english muffin crumbs.
• Place breaded chicken on cookie sheet and bake at 450 degrees for about 25 minutes.
• Chicken will be golden brown.

Steps:

• Preheat oven to 350*.
• In medium bowl, stir together chicken, pesto and melted butter until chicken is evenly coated.
• Place english muffin halves, cut side up, on baking sheet.
• Divide chicken mixture smong muffins.
• Bake about 10 minutes or until heated through.
• Top with bacon pieces; sprinkle with mozzarella cheese.
• Bake 2 to 3 minutes more until cheese is melted and bubly.

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
• Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
• Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

Steps:

• 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.