Ingredients
4 boneless chicken breast halves
1/4 C. Dijon mustard
1/2 juicy lemon
1/4 C. salt and pepper
1/2. unseasoned dried bread crumbs
1/4 C. butter or margarine
Preparation
Squeeze lemon over both sides of chicken then season with salt and pepper. Melt about 1/4 C. butter or margarine. Bush lightly with butter. In shallow broiler-proof pan, roast in preheated oven 425 oven turning twice for 15 to 25 minutes or until just barely tender. Remove from oven and cool slightly. Spread the sides with a layer of mustard, then turn the breast side down into a bowl containing the crumbs. Press with fingers to make a thin layer of crumbs over the mustard and return to baking pan, crumb side up. Repeat with the other 3 chicken breasts. Drizzle the remaining melted butter (should be 2 Tbs., if not melt addition) evenly over the crumbs, brush butter evenly. Set broiler about 6-7-inched from heat. Cook until the crumbs are golden brown. Watch careful that the crumbs do not burn.
