Baked Chicken Dijon

6 chicken breasts, boneless and skinless

2 T. Dijon mustard

1/2 cup butter

1 garlic clove, minced

2 T. Fresh parsley, minced

1/3 cup Parmesan cheese, shredded

1 1/2 cups Panko* bread crumbs

Assembly and Baking Directions:

Melt butter in a skillet or pan on stove. Add the garlic and simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let it cool enough to touch, but not solidify. While the mixture cools, mix the parsley, parmesan cheese and bread crumbs. When the butter is cooled, whip it vigorously with a whisk or spoon until the mixture thickens. Dip each chicken breast in the butter mixture, coating all surfaces. Place each butter coated breast in the crumb mixture, covering all sides of the chicken. Place breaded chicken pieces on a cookie sheet to freeze. After frozen, put in freezer bag. Remove excess air and freeze.

Serving Day Directions:

Thaw chicken pieces. Bake at 400 degrees for 20-25 minutes, checking regularly. The chicken should be lightly browned and moist on the inside. Top with finely shredded parmesan cheese and Dijon Mayonnaise.

*Panko bread crumbs are found in the Oriental section of a supermarket or asian market. Panko bread crumbs are coarser than regular style bread crumbs and give a really good crunch. If Panko bread crumbs are not available, you can substitute with plain packaged stuffing bread. Crush these hard bread cubes by placing them in a freezer bag and rolling it with a rolling pin until coarse crumbs are formed. You can also use plain bread crumbs, but you will have a softer coating.