Herbed Mustard-Coated Chicken

I used to make this recipe all the time, but it's been years since the last time we had it!  Thankfully I remembered what cookbook it was in after all these years.

This is a simple, delicious recipe that doesn't take long to make.  It comes from the Pillsbury cookbook Chicken, Beef & Pork from August 1998.  I think it might be one of the first cookbooks I ever bought!

Tonight I served it with a boxed pasta and steamed fresh green beans in garlic butter with fresh pepper.

Herbed Mustard-Coated Chicken

2 Tbsp Dijon mustard
2 Tbsp Italian dressing
1 large garlic clove, minced
1/2 cup soft bread crumbs
2 Tbsp fresh or 1 tsp dry parsley
2 Tbsp fresh or 1 tsp dry thyme
1/4 tsp fresh ground pepper
2 Tbsp butter, melted
4 boneless skinless chicken breast halves

Heat oven to 425 degrees.  Grease a 15x10x1 baking pan (I just use my glass 13x9 pan).  In small bowl, mix salad and dressing.

In a medium bowl, combine bread crumbs, parsley, thyme, and pepper.  Mix well.  Add butter.  Toss to mix well.  (To save a step, I melt the butter in the bowl first and dump the rest in!)

Place chicken in greased pan.  Spread mustard mixture on both sides of chicken.  Spoon bread crumb mixture evenly on top of chicken.  Press firmly.

Bake at 425 for 15-20 minutes or until chicken is fork tender and juices run clear.  If desired, slice chicken breasts diagonally before serving.