2 whole chicken breasts, skinned & boned
1/4 c. butter
2 tsp. Dijon mustard
1 garlic clove, crushed
1 tbsp. minced parsley
1 tsp. lemon juice
1/8 tsp. salt
1/4 c. fine dry bread crumbs
1/4 c. grated Parmesan cheese (1 oz.)

Cut chicken breasts into 3/4 inch cubes. In medium skillet, melt butter. Stir in mustard, garlic, parsley, lemon juice and salt. Add chicken; saute over medium heat 5-10 minutes, turning chicken until lightly browned on all sides. Sprinkle with bread crumbs and Parmesan cheese. Toss until chicken is evenly coated. Spoon into a flat serving dish. Serve warm. Pick up individual pieces with small wooden or plastic picks. Makes 70 appetizer servings.