6 chicken breasts, deboned
4 tbsp. Grey Poupon mustard
1/4 c. dry white wine
1 clove garlic, pressed
1/2 c. melted butter
1/2 c. bread crumbs

Combine mustard, white wine and pressed garlic. Baste chicken with sauce. Place chicken in roaster pan or Pyrex dish. Drizzle 1/2 cup melted butter over chicken and sprinkle with 1/2 cup bread crumbs. Bake at 350 degrees for 1 hour. Baste with juice.