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Parmesan-Dijon Chicken

3/4 c. dry bread crumbs
1/4 c. grated Parmesan cheese
1/4 c. butter or margarine, melted
2 tbs. Dijon mustard
6 boneless, skinless chicken breast halves (1 1/2 lb.)

Heat oven to 375°F. Grease rectangular baking dish, 13 x 9 x 2 inches.

Mix bread crumbs and cheese in large resealable plastic food-storage bag. Mix butter and mustard in shallow dish. Dip chicken into butter mixture, then shake in bag to coat with crumb mixture. Place in pan.

Bake uncovered 20 to 25 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.