4 boneless skinless chicken breasts
5 t. Dijon mustard
1/4 lb. butter
1 clove minced garlic
Melt butter in saute pan over low heat. Add garlic, simmer on low heat for 5 min.
Remove from heat until cool to touch but do not solidify.
Whip vigorously until mixture thickens.
2 t. fresh minced parsley
1 1/2 c. Panko bread crumbs
5 T fresh shredded Parmesan cheese
Combine parsley, cheese, & bread crumbs together.
Dip breasts in butter marinade, coating all surfaces, then in breading mixture packing crumbs onto chicken to coat well..
Place chicken in a single layer in a shallow pan.
Cover & refrigerate for several hours to set breading.