1 1/2 c. coarse bread crumbs
1/3 c. melted butter
8 boneless chicken breast halves, skinned
1 c. grated Parmesan cheese
2/3 c. Dijon mustard
3 tbsp. dry white wine

Make bread crumbs from 2 to 3 slices white or wheat bread. Combine crumbs with Parmesan cheese (fresh beats Kraft) and melted butter. Place in wide enough dish for dipping.

In another pan, mix mustard and wine. Coat each piece of chicken with mustard mixture. Then thoroughly coat round side of each in crumb mixture. Set breasts, crumb side up, separated in a greased baking dish. Bake in 475 to 500 degree oven until golden brown or about 15- 20 minutes. Do not over cook.