10 skinless, boneless chicken breast (6-7 oz.)

MARINADE:

3 tbsp. Dijon mustard
2 cubes butter
1-2 cloves garlic

BREADING:

1/4 c. minced fresh parsley
1 box Panko Japanese breading
1-2 c. grated Parmesan cheese

In the morning, prepare marinade and simmer on low heat about 5 minutes. Dip chicken in marinade and then the breading. Place on foil lined pan and refrigerate. Bake uncovered at 350-375 degrees for 30-40 minutes. Chicken should be tender but not brown or over cooked. Serve with a bowl of sauce.

SAUCE: 1 cup mayonnaise and 1/4 cup Dijon mustard.