4 boneless chicken breasts, skin removed

5 tsp. Dijon mustard
1 cube butter
1 clove of garlic

Melt butter in saute pan over low heat. Add garlic, simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let cool enough to touch - but not solidify. Whip vigorously until mixture thickens.

2 tbsp. fresh parsley, minced
5 tbsp. Parmesan cheese, grated
1 1/2 c. Panko bread crumbs

Mix parsley, cheese and bread crumbs together, blending well.

Dip chicken breasts in butter mixture, coating all surfaces, then in breading mixture, pressing crumbs onto chicken to coat well. Place chicken in a single layer in a low pan. Cover and refrigerate for several hours to set breading.

Place chicken breasts on sheet pan and bake at 350 degrees for 12 minutes. Chicken should be lightly browned and moist on inside. Top with finely grated Parmesan. Serve with Dijon mustard - 1 part Dijon to 2 parts mustard.