Bake: 30 minutes
6 skinless, boneless chicken breast halves (about 1/4 pound each)
1/4 cup (1/2 stick) of butter
3/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 Tablespoons Dijon mustard
1: If chicken is frozen place in refrigerator and thaw for 12 hours prior to use. Cut and discard fat from chicken. Rinse under cold water and pat dry(patting dry is important or the mixture will run off).
2: Heat oven to 375.
3: Melt butter in a pie pan or shallow bowl. Stir in the mustard until well mixed.
4: Mix the bread crumbs and cheese in a large plastic bag (I have also used a glad wear container, you can put the lid on and shake it that way).
5: Dip the chicken, one piece at a time, into the butter mixture. Coat all sides. Place in crumbs and shake to coat.
6: Place chicken in single layer on ungreased rectangular pan.
7: Bake uncovered for 20 - 30 minutes, turning chicken over once about half way through. Cook until there is no longer pink when you cut into the center of the thickest pieces.
*Notes - This is the recipe, but I just throw it together and guesstimate. It does not need to be exact. If you want more of a spicy dijon flavor just use more mustard in your mixture. I have also made just enough for two chicken breasts before since there are only two of us. However, it tastes pretty good reheated, so now I make more so Rob has some for work the next day.