1 lb. chicken breast, boned and separated into 4 oz. portions
1/2 c. Chateau Elan Chardonnay Mustard
1/2 c. Red Muscadine jelly
1 c. bread crumbs

Preheat oven to 350 degrees. Trim fat and cartilage from chicken breasts. Mix together mustard and jelly in shallow dish. Place bread crumbs in another shallow dish such as a cake pan. Dip chicken breasts into mustard mixture coating thoroughly, then coat with bread crumbs. Continue until all chicken is breaded. Bake in a shallow baking pan for 18 minutes or until cooked thoroughly.