4 boneless chicken breasts

MARINADE:

5 tsp. Dijon mustard
1/4 lb. butter
Garlic to taste

Melt butter in saute pan over low heat. Blend in mustard and garlic and remove from heat until cooled. Then whip until creamy and thickened. Toss marinade and chicken together in bag and marinate overnight. Then mix together:

2 tbsp. parsley, minced
5 tbsp. Parmesan cheese, freshly shredded
1 1/4 c. Panka bread crumbs

Remove chicken pieces from bag and roll in crumbs. Cover completely and lay these pieces in layers in a low pan. Cover and refrigerate for a minimum of 7 hours. Bake in an already heated oven at 350 degrees for a minimum of 12 minutes. Serves 4.