4 boneless chicken breasts, skinless

MARINADE:

6 tsp. Dijon mustard
1/4 lb. butter
1 clove garlic

Melt butter over low heat. Add garlic; simmer for 5 minutes. Blend in mustard. Cool to touch and then beat until thick.

BREADING:

2 tbsp. parsley
8 tbsp. Parmesan cheese, shredded
1 1/2 c. bread crumbs

Mix together.

Dip chicken breasts in marinade. Then dip in breading. Coat well. Place chicken in single layer in a low pan or dish. Cover and refrigerate several hours to set breading. Place chicken breasts on cookie sheet and bake at 350 degrees for 25 minutes. (Longer if breasts are thick.) Top with finely shredded Parmesan. Serve with Dijon mustard. (1 part Dijon to 2 parts mayonnaise.)