6 skinless/boneless chicken breasts
1/2 c. Dijon mustard
1/2 c. white wine
2 c. bread crumbs
1/4 c. parsley

SAUCE:

1/2 c. mayonnaise
1/2 c. sour cream
1/4 c. Dijon mustard
2 tbsp. wine vinegar
2 tbsp. green chives

Marinate chicken in mustard and wine for 30 minutes. Coat chicken with bread crumbs mixed with parsley. Bake at 350 degrees for 20 minutes or until golden brown. (You can coat with melted butter). Combine sauce ingredients and serve over chicken.