4 boneless, skinless chicken breasts, slightly pounded.
5 tsp Dijon mustard
1/4 lb butter
1 clove garlic
2 Tbsp parsley, minced
5 Tbsp Parmesan cheese, shredded
1 1/2 cups Panko ( dried bread crumbs )
Preheat oven to 350º
Melt butter in saute pan over low heat. Add garlic, simmer on low heat for 5 minutes.
Blend in mustard, stirring well.
Remove from heat and let cool enough to touch but not solidify.
Whip vigorously until mixture thickens.
Mix parsley, cheese and bread crumbs together, blending well.
Dip chicken beasts in butter mixture, coating all surfaces, then in breading mixture, packing crumbs onto chicken to coat well.
Place chicken in single layer on a sheet pan.
Cover and refrigerate for serveral hours to set the breading.
Bake at 350 for 12 minutes.
Chicken should be lightly browned and moist on inside.
Top with finely shredded Parmesan.
Serve with Dijon mayonnaise ( 1 part Dijon to 2 parts mayonnaise )