Parmesan-Dijon Chicken

I've been neglecting my recipe blog (trying to finish my book club book and watching LOST). So These next few recipes were made over the last couple of weeks.

This was really good. Very tangy. I was worried the kids wouldn't eat it because it was a little spicy, but they liked it. Aaron said the leftovers were even better (there wasn't enough for us all to eat leftovers). It came from the Betty Crocker cookbook. I only used 2 chicken breasts, and cut them into strips. So even though there was less chicken you still need the same amount of coating. I also thought it was better to put the coating on a plate, instead of shaking it in a bag. The bag got all gooey quickly, and the coating wouldn't stick. But, maybe if it was a whole breast, it would have worked. 20 minutes is plenty of time for the chicken strips.

3/4 c. dry bread crumbs
1/4 c. grated Parmesan cheese
1/4 c. butter or margarine, melted
2 Tbsp Dijon mustard
6 boneless, skinless chicken breast halves (about 1 3/4 lb)

1. Heat oven to 375 F. Grease rectangular pan 13x9x2 inches (with only 2 chicken breasts, I fit it in an 11x7 pan).
2. Mix bread crumbs and cheese in large resealable plastic food storage bag. Mix butter and mustard in shallow dish. Dip chicken in butter mixture, then shake in bag to coat with crumb mixture. Place in pan.
3. Bake uncovered 20 -25 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.