6 boneless and skinned chicken breasts
6 tablespoons dijon mustard
1 tablespoon white wine or water
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
For the Coating:
1 cup parmesan cheese, finely grated
1 cup fresh bread crumbs
freshly ground black pepper
4 tablespoons butter, melted

6 boneless and skinned chicken breasts 6 tablespoons dijon mustard 1 tablespoon white wine or water 3/4 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 cup parmesan cheese, finely grated 1 cup fresh bread crumbs 4 tablespoons butter, melted

For the Chicken:
Rinse the chicken breasts and pat them dry. In a small bowl, whisk together the mustard, wine, salt, and pepper. Add the chicken. The chicken can be coated immediately or held in the refrigerator for up to 2 hours.

For the Coating:
In a large shallow dish, mix the cheese, breadcrumbs and pepper. Drizzle the melted butter over the crumb mixture and toss until well combined.

To Coat and Cook the Chicken:
Heat the over to 450 degrees F. Butter a baking sheet or rack. Use one hand to remove the breasts from the marinade - this is your "wet hand." Don't wipe off the marinade, just lay the breasts in the crumbs. With your other hand - your "dry" hand - scoop up the crumbs over the chicken and pat the crumbs into both sides of the breast, coating thoroughly. Put the breast on the buttered baking sheet/rack and repeat with the remaining breasts. Roast the chicken until it is crisp, browned and cooked through, about 25 - 30 minutes. Check at 15 minutes, if the chicken is getting too brown, reduct the heat to 400 degrees F and add 5 minutes to the total cooking time.