2 c. dry bread crumbs (Jackie used seasoned bread stuffing cubes and omitted salt and pepper
1/4 c. minced fresh parsley
1 clove garlic, minced
1 1/2 tsp. salt
1/8 tsp. pepper
1 c. butter, melted
1 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
8 whole chicken breasts, boned and halved
Parsley sprigs

In a medium sized mixing bowl combine the bread crumbs, minced parsley, garlic, salt and pepper. Mix together the melted butter, mustard and Worcestershire. Dip the chicken pieces first into the butter mixture and then roll in the crumb mixture, making sure to coat all sides.