Chicken Dijon

About 4 boneless skinless chicken breasts

Marinade:
5 tsp. Dijon mustard
1 cube butter
2 cloves minced garlic

Melt butter. Add garlic. Blend in mustard.  Let cool a bit but not to solidify. Whip until mixture thickens (can use blender).

Breading:
2 Tb. Parsley minced
5 Tb. Parmesan cheese, shredded
1 ½ C. Panko (Japanese bread crumbs)

Dip chicken in butter mixture, then in breading mixture.

Place chicken in pan. Cover & refrigerate several hours (up to a couple of days) to set breading.

Bake at 350 degrees for 15-20 minutes until lightly brown. I usually find it takes a little longer when I use chicken breasts rather than chicken tenders. Cook until it is lightly brown.

Dip:
1 part Dijon
2 parts mayonnaise
(this is the original dip but I like 1 part Dijon, 1 part mayo, 1 part honey)