1/4 c. butter
1 lg. clove garlic, minced
1 tbsp. dijon mustard
1/2 c. dry bread crumbs
1 1/2 tsp. grated lemon peel
1/2 tsp. dried tarragon, crumbled
1 lb. chicken cutlets
Salt and freshly ground pepper

Preheat oven to 375 degrees. Line baking dish with foil. Melt butter in heavy medium skillet over low heat. Add garlic and saute 1 minute. Remove from heat and stir in mustard. Mix bread crumbs, lemon peel, and tarragon on plate. Turn chicken in butter mixture to coat and then turn in crumbs to coat completely. Sprinkle with salt and pepper. Bake until chicken is cooked through - about 35 minutes. Do not cover pan. (If using chicken breasts, cook about 1 hour.)