1/2 c. butter, melted
1/3 c. Grey Poupon Dijon mustard
2 tbsp. dry sherry (optional)
1/3 c. dry bread crumbs
1/8 tsp. ground ginger
2 whole boneless chicken breasts, split (1 lb.)

In small bowl, mix butter, mustard, sherry and ginger. Dip chicken in butter mixture, then in bread crumbs to coat. Place on ungreased baking sheet. Bake at 375 degrees for 35 to 40 minutes or until golden brown. In small saucepan, over medium heat, heat remaining butter mixture to a boil; simmer 2 to 3 minutes. Serve as sauce over chicken.