In a large bowl, whisk together Dijon mustard, melted butter and garlic.
In another bowl, mix panko crumbs, parmesan cheese and parsley.
If chicken breasts are really thick, you need to pound them. One at a time, coat chicken breasts in mustard mixture. Dip rounded side of the chicken breast only, in panko mixture.
Place breasts crumb side up in a 10 x 15-inch baking pan, sprayed with non-sick cooking spray. Bake chicken in a 500 degree oven for approximately 15 minutes or until crumbs are golden and breasts are no longer pink in center of thickest part, cut to test. It may take longer, depending on the size of the breast.
Cook’s Note: I always double this recipe for our family. I hope you like it as much as we do!