Bread  crumbs, Parmesan cheese, onion and spices create a super
yummy, crunchy crust on this chicken.  Make plenty!

Nice-Crust Chicken

6 chicken breast halves, skinned
1/4 cup (60 ml) prepared mustard
1 cup (240 ml) bread crumbs
1/4 cup (60 ml) grated Parmesan cheese
1 T (15 ml) dried minced onion
3/4 teaspoon (3.75 ml) salt
1/4 teaspoon (1.25 ml) garlic powder
1/4 teaspoon (1.25 ml) dried oregano
2 to 3 T (30 to 45 ml) butter or margarine, melted
6 T (90 ml) sour cream or plain low-fat yogurt (optional)

Preheat oven to 350 F (180 C).  Brush the chicken breasts with
mustard; set aside.  In a large shallow dish, mix together the
bread crumbs, Parmesan cheese, onion, salt, garlic powder, and
oregano.  Roll the chicken in the bread crumb mixture to coat.
Place chicken in a large, lightly greased baking pan, meaty side up.
Drizzle chicken with melted butter.  Bake, uncovered, for 50
minutes or until fork-tender.  Arrange chicken on a serving dish
and top with sour cream or yogurt, if using.

Makes 6 servings.

NOTE: This recipe makes a lot of breading!  If you're using smaller
chicken breasts, you may want to cut the breading ingredients
down a bit.