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1/4 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1/4 teaspoon dried oregano leaves
1/8 teaspoon pepper
1/4 cup Dijon mustard
6 boneless skinless chicken breast halves (about 1 3/4)


1. Heat oven to 425°. Spray jelly roll pan, 15 1/2 10 1/2 1 inch, with cooking spray.

2. Mix bread crumbs, cheese, oregano, garlic salt and pepper. Spread mustard on all sides of 4 chicken breasts. Cover mustard-coated chicken breasts with bread crumb mixture. Place all 6 chicken breasts in pan.

3. Bake uncovered about 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Cover and refrigerate the 2 uncoated chicken breasts.