Parmesan Chicken

This recipe is from Ann Hodgman's Beat That! cookbook.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1⁄2 cup Dijon mustard
• 1⁄4 cup dry white wine or 1⁄4 cup  apple juice
• 2  cloves  minced garlic
• 1  cup  fresh  soft breadcrumbs
• 1  cup  grated parmesan cheese
• 1⁄4 cup  minced fresh parsley
• 1  tablespoon butter, melted
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 8  boneless skinless chicken breast halves

Directions

1. Line a 13x9" pan with foil and preheat oven to 375 degrees.
2. In shallow pan, mix mustard, wine or apple juice and garlic.
3. In other pan, mix the crumbs, cheese, parsley, melted butter, and salt and pepper.
4. Coat chicken in the mustard mixture, then roll it in the crumb mixture until thoroughly coated.
5. Place the chicken in the lined pan and bake for 20-30 minutes, until golden brown and thoroughly cooked.