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Mix together 1/2 cup fine bread crumbs and 1/2 cup of parmesan cheese (use Kraft, it works better than the fresh stuff in this recipe). In a flat bottom bowl, melt some butter (1/3 cup ish) and put in some crushed garlic, about 1 tbsp worcestershire sauce and 1 tbsp dijon mustard. Drag the thawed and patted dry chicken breast through the liquid mixture and then dip in the bread crumb mixture, place in casserole dish. (If you have extra crumbs put them in a ziploc in the freezer for next time.) If you have leftover liquid, drizzle it over the breasts in the casserole dish. Bake at 350 for 20-30 minutes and serve with rice or pasta.
