Parmesan Chicken

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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)

1 tablespoon unsalted butter, melted

Special equipment: parchment paper

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