baked dijon chicken

I found this recipe a few years ago on the "30 day gourmet" web site, and it quickly became a favorite in our house. I don't cook it very often, which makes it an even bigger treat. Yesterday I made up 22 pieces of it. Most of it is in the freezer and some of that will go to a friend. I'm loving that my freezer is filling up with all sorts of yummy foods. These days just about anything I cook/bake is doubled/tripled or more so I can "feed the freezer". It really does not take too much extra work and it will be wonderful not to have to do much in the kitchen for nearly a month AFTER all of my help is gone and I'm on my own again during the day.

Baked Dijon Chicken recipe

6 chicken breasts

2 T. Dijon mustard

1/2 c. butter

1 garlic clove, minced

2 T. Fresh parsley, minced (I used dry)

1/3 c Parmesan cheese, shredded

1 1/2 c Panko bread crumbs (I used bread crumbs make from my whole wheat bread)

Melt butter in a skillet or pan on stove. Add the garlic and summer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let it cool enough to touch, but not solidify. While the mixture cools, mix the parsley, parmesan cheese and bread crumbs. When the butter is cooled, whip it vigorously with a whisk or spoon until the mixture thickens. Dip each chicken breast in the butter mixture, coating all surfaces. Place each butter coated breast in the crumb mixture, placing the crumbs onto the chicken pieces. Place in a greased baking pan and bake at 400 degrees for 20-25 minutes, checking regularly. The chicken should be lightly browned and moist in the inside. Top with finely shredded parmesan cheese and Dijon mayonnaise (1 part Dijon mustard to 2 parts mayonnaise)- I don't do this though.