1 (2-2 1/2 lbs.) broiler-fryer, quartered

BUTTER MIXTURE:

1/2 c. butter, melted
1/4 c. prepared mustard
1 tsp. tarragon, crushed
1/4 tsp. onion salt
1 tbsp. parsley flakes

BREAD CRUMB MIXTURE:

5 slices slightly dry bread
4 oz. sharp cheddar cheese, cubed
4 sprigs parsley

Break 1 slice of bread into 6 pieces and drop into blender container. Add 1/4 of the cheese and run on low speed until bread and cheese are fine. Empty into a bowl. Repeat the process, using 1 slice of bread and 1/4 of the cheese each time. Add the parsley to the 5th slice of bread.

Heat the oven to 400 degrees. Wash and dry chicken. Combine butter, mustard, tarragon, onion salt and parsley flakes. Dip each chicken piece into butter mixture and then into bread crumb mixture and place in a buttered shallow baking dish. Drizzle each piece with remaining sauce. Bake 50 minutes or until chicken is tender and well-browned.