2-3 slices white bread or 1 1/2 c. prepared plain bread crumbs
1 c. grated Parmesan cheese
1/3 c. melted butter
2/3 c. Dijon mustard (Plochman's Stone Ground mustard is good and inexpensive)
3 tbsp. dry white cooking wine (optional)
8 chicken breast halves, boned and skinned

Once the chicken is cooked, the alcohol evaporates!

If you buy them with skin and bones on and take them off yourself you will save alot of money.

Blend the bread in blender to make crumbs, if you are not using store bought kind. Combine Parmesan cheese and crumbs together and place in a plate or pan and set aside.

In another dish, combine mustard and cooking wine. Coat the chicken breast bottom half generously with the mustard mixture, then dip the top rounded side in the melted butter and then the crumb mixture and then set the chicken crumb side up, slightly apart in a greased or Pam-ed oven dish or pan. Bake at 500 degrees in oven until golden brown, about 15 minutes. Delicious! Serves 6.