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Dijon Chicken
¼ C melted butter 2 T grated parmesan
¼ C Dijon mustard ½ T minced parsley
2 cloves garlic 8 boneless, skinless chicken breasts
½ c bread crumbs
In bowl, whisk together butter, mustard, and garlic. In another bowl, mix bread crumbs, parmesan, and parsley. Turn chicken in butter mixture – coat completely. Lift out and dip top side in crumbs.
Place breasts in a single layer, crumb-side up in a 10x15 inch baking pan. Bake at 500 degrees until crumbs are golden and breasts are white in center of thickest part. (cut to test) About 15 minutes. Serve whole or cut crosswise in thick slices. Accompany with Dijon sauce.
Dijon sauce: mix ½ C mayo, ½ C Dijon mustard.
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