Servings: 8-10
Submitted by April
DESCRIPTION
Make the day before serving.
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- 2 cups bread crumbs
- 3/4 cup parmesan cheese, freshly grated
- 1/4 cup fresh parsley, chopped
- 1 teaspoon minced garlic
- 2/3 cup dijon mustard
- 3 tablespoons dry white wine or water
- 10 boneless skinless chicken breasts
- 1/4 cup margarine or butter, melted
DIRECTIONS
Combine bread crumbs, Parmesan cheese, parsley and garlic. In shallow pan, combine mustard and wine or water. Dip chicken pieces in mustard mixture, roll in crumb mixture to coat. Arrange in 9×13 inch glass baking dish. Refrigerate, covered up to 8 hours. Drizzle with melted margarine. Bake uncovered at 350 degrees F until chicken is tender and juices run clear (50-60 minutes).