1/2 c. butter, melted
1/3 c. Grey Poupon Dijon mustard
2 tbsp. dry sherry (optional)
1/8 tsp. ground ginger
1/3 c. dry bread crumbs
2 whole chicken breasts, split (about 1 lb.)

In small bowl, mix butter, mustard, sherry and ginger. Dip chicken in butter mixture then in bread crumbs to coat. Place on ungreased baking sheet. Bake at 375 degrees for 35-40 minutes or until golden brown.

In small saucepan over medium heat, bring remaining butter mixture to a boil; simmer 2-3 minutes. Serve as a sauce over chicken. Makes 4 servings.