4 whole chicken breasts
1 c. bread crumbs
2 tbsp. fresh parsley, minced
3/4 cup (1 1/2 sticks) butter
1/2 tsp. Worcestershire sauce
1/3 cup freshly grated Parmesan cheese
4 tsp. Dijon mustard

Skin and debone chicken breasts. Combine crumbs, cheese and parsley. Set aside. Melt butter. Place in a medium size bowl. Stir in mustard and Worcestershire sauce. Allow to cool for 5 minutes. Dip breast in butter mixture. Roll breast in crumb mix. Place on ungreased cookie sheet. Repeat for other breasts. Bake at 350°F for 30-35 minutes or until light brown and juice runs clear.

Serves 4.

Submitted by: Jeanette Kennedy