Parmesan Chicken with Sweet Carrot and Apple Slaw

Instructions:

1. Step 1:

   On the large holes of a box grater, grate apple.

2. Step 2:

   In a large bowl, whisk Greek yogurt, mayonnaise, apple cider vinegar, honey and a pinch of salt and pepper. Add apple and carrot. Toss to combine. Season with salt and pepper, then cover and refrigerate.

3. Step 3:

   Preheat oven to 450°F (232°C) and line a baking sheet with parchment.

4. Step 4:

   Whisk together mustard, an additional small splash of apple cider vinegar, a pinch of salt and pepper in a separate large bowl. Add chicken breast, tossing to coat well.

5. Step 5:

   Pulse english muffin in a food processor until finely ground. Add parmesan and butter and pulse until combined well. Season with salt and pepper. Transfer to a shallow pie tin or bowl.

6. Step 6:

   Dredge chicken breast, one piece at a time, in crumbs, coating completely and pressing gently to help crumbs adhere, then transfer to the prepared baking sheet. Bake in middle of oven until golden brown and cooked through, 15 to 20 minutes.