From the Kitchen of Carol Schneider
6 skinless, boneless chicken breast halves (about � lb. each)
� c. margarine or butter (1/2 stick)
� c. dry breadcrumbs
� c. grated Parmesan cheese
2 T. Dijon mustard
If the chicken is frozen, place it in the refrigerator the night before you plan to use it or for at least 12 hours. Cut and discard fat from chicken with kitchen scissors or knife. Rinse chicken under cold water, and pat dry with paper towels.
Heat the oven to 375�. Either place the margarine in the shallow microwavable dish and microwave uncovered on High about 15 seconds until melted, or place the margarine in a pie pan and place in the oven about 1 minute until melted.
Mix the breadcrumbs and cheese in a large plastic bag. Stir the mustard into the melted margarine until well mixed.
To make breadcrumbs, place 4 pieces of bread on a cookie sheet and in a 200� oven about 20 minutes or until dry; cool. Crush into crumbs with a rolling pin or clean bottle.
Dip the chicken, one piece at a time, into the margarine mixture, coating all sides. Then place in the bag of crumbs, seal the bag and shake to coat with crumb mixture. Place the chicken in a single layer in the ungreased rectangular pan (about 13� x 9�).
Bake uncovered 20 to 30 minutes, turning chicken over once with tongs, until juice of chicken is no longer pink when you cut into the center of the thickest pieces. If chicken sticks to the pan during baking, loosen it gently with a turner or fork. Servings: 6
Recipe Note: A Betty Crocker� recipe. I made this recipe for Tom and Lori�s Wedding.