2 whole chicken breasts
1/4 c. butter
2 tsp. Dijon mustard
1 clove garlic, crushed
1 tbsp. chopped parsley
1 tsp. lemon juice
1/8 tsp. salt
1/4 c. fine dry bread crumbs
1/4 c. Parmesan cheese

Skin and bone chicken breasts. Cut into 3/4 inch cubes. Melt butter in skillet and add mustard, garlic, parsley, lemon juice and salt. Brown chicken on all sides. In a paper sack, add bread crumbs and Parmesan cheese. Add chicken and shake to coat evenly. Serve either warm or cold with toothpicks.