2 tablespoons Dijon mustard
2 tablespoons purchased Italian salad dressing (watch the ingredients)
1 large garlic clove, minced
1/2 cup soft bread crumbs (I like to keep my whole wheat bread heels and make this myself)
2 tablespoons chopped fresh Italian parsley
1 tablesppon chopped fresh thyme
1/4 teaspoon coarse ground black pepper
2 tablespoons butter, melted
4 boneless skinless chicken breast halves
Heat oven to 425oF.Â Spray 15x10x1 inch baking pan with nonstick cooking spray.Â In small bowl, combine mustard, salad dressing and garlic; mix well
In medium bowl, combine bread crumbs, parsley, thyme and pepper; mix well.Â Add butter, toss to mix well
Spread mustard mixture on both sides of each chicken breast half; place in sprayed pan.Â Spoon bread crumb mixture evenly on top of chicken, press firmly.
Bake at 425oF for 15 to 20 minutes or until chicken is fork-tender and juices run clear.Â If desired, slice chicken breasts diagonally before serving.