4 boneless, skinless chicken breasts

MARINADE:

5 tsp. Dijon mustard
1 cube butter
1 clove garlic

BREADING:

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

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. Whip vigorously until mixture thickens.

Dip chicken in butter mixture, then in breading mixture, packing crumbs onto chicken to coat well. Place chicken in single layer in low pan. Bake at 325 degrees for 45 minutes. Serve with Madeira sauce (optional).