2 boneless, skinless chicken breasts
2-4 T Dulcet Creole Mustard, depending on size of breasts
¼ c panko bread crumbs
1 T butter, melted
1. In a small bowl, toss the panko with the melted butter.
2. Spread the Creole Mustard generously on each chicken breast.
3. Coat the top of each chicken breast with the panko butter mixture.
4. Place chicken breasts, panko side up, on broiler pan in a 475 degree oven for 15-20 minutes, or until just cooked through.
Serving suggestion: Serve with sautéed spinach and roasted carrots.