5 boneless chicken breasts, washed & patted dry
1/4 c. butter, melted
2 cloves garlic, minced
1/4 c. Dijon mustard
1/2 c. Panko (Japanese bread crumbs)
3 tbsp. Parmesan cheese, shredded
1 tbsp. parsley flakes

Mix melted butter, garlic and mustard. Set aside. Mix Panko crumbs, Parmesan cheese, and parsley. Set aside.

Coat chicken in mustard sauce on both sides; dip chicken tops only in crumb mixture to coat. Lay chicken in baking pan, crumb mixture side up (use small baking pan so that chicken is cozy, close together).

Bake at 500°F for 15 minutes.

Makes 5 servings.