6 Chicken breasts, boneless & skinless
1 Stick butter
2 Cloves garlic, minced
1 ½ C Panko bread crumbs
5 Tbsp. parmesan
1 Tbsp. fresh parsley
5 Tsp. country Dijon
Melt butter and garlic in a med sized sauté pan. Simmer mixture for 5 minutes, stirring frequently. Then whisk in mustard. In a separate bowl mix together bread crumbs, parmesan & parsley. Let butter mixture cool until you can handle it. Dip chicken in butter mixture then bread crumbs. Bake uncovered in an oven preheated to 350 for 30-35 minutes, when chicken is done.
This recipe is best if you can make it the day before. I have used all kinds of breadcrumbs with this & different cheeses. This time I used horseradish mustard, but you can mix those up as well.