Parmesan Chicken

Parmesan Chicken

1/2 c. butter or margarine, melted
2 tsp Dijon mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt
1 c. dry bread crumbs
1/2 c. grated Parmesan cheese
6 boneless, skinless chicken breast halves

In a shallow bowl, combine butter, mustard, Worcestershire sauce and salt.

In a plastic bag, combine crumbs and cheese. Dip chicken in butter mixture, then shake in crumbs. Place in an ungreased 9x13 baking dish. Drizzle with remaining butter mixture. Bake at 350° for 40-45 minutes.

6/20/11—made this for the first time; it was really good! The chicken had a wonderful flavor and was very moist. No adjustments necessary. The original recipe called for 6 to 8 chicken breasts, but the ones I had were very big; I used 5. There was just enough of the butter mixture left for another breast, but there wouldn’t have been any to drizzle. The 5 breasts filled the 9x13 baking dish perfectly.