This was the best chicken I've made so far. It was so flavorful and juicy. Matt loves mustard, so I knew this would be a hit with him. I was a little leery about it at first, but I'm hooked! This will be a chicken dish we make often!
PARMESAN-DIJON CHICKEN (Betty Crocker)
1/4 cup butter or margarine, melted
2 tablespoons Dijon mustard
3/4 cup dry bread crumbs (any flavor)
1/4 cup grated Parmesan cheese
6 boneless skinless chicken breast halves (1 3/4 pounds)
Heat oven to 375ºF. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.
Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.
Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.