2 - 2 1/2 lbs. boneless chicken breast
1/2 c. Dijon mustard
2 English muffins
2 tsp. paprika
1/2 tsp. crumbled tarragon
1/2 tsp. black pepper
1 egg
1 1/2 tbsp. melted butter
3 tbsp. lemon juice

Combine mustard with chicken (toss to coat); marinade at room temperature for 30 minutes. Tear up English muffins and grind into crumbs. Toss in medium bowl with paprika, tarragon and pepper. In shallow pan whisk egg and 1 teaspoon water. Lightly oil pan (Pam). Dip chicken in eggs then in crumbs. Use few on underside. Place in single layer in baking dish. Stir melted butter and lemon juice. Spoon over chicken. Bake, uncovered 35 to 45 minutes at 375 degrees until golden brown and crispy. Let stand 10 minutes.