I know I just posted something. I'm a little behind, sorry. My kids LOVED this.
6 boneless, skinless chkn breasts
1/2 stick of butter, melted
3/4 C dry bread crumbs
1/4 C grated parm. cheese
2 T Dijon mustard
My additions are as follows (use them if you want):
a dash of salt
a dash of garlic powder
a handful of crushed cornflakes (for more texture)
* Heat oven to 375. Mix bread crumbs, parm. cheese, salt, garlic powder, and cornflakes in a plastic bag. Stir Dijon into melted butter and mix well. Dip chkn, one piece at a time, into the Dijon mixture coating all sides, then place into the bag with the crumb mixture. Shake well to coat the whole piece of chkn. with the crumbs. Place on an un-greased dish or jelly-roll pan and bake, uncovered, for 20-30 min, turning once half way through. Check to make sure it's not pink and you're good to go.
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