Baked Chicken Romano
10 TBSP butter, divided
2 TBSP Dijon mustard
1 cup bread crumbs
1 cup grated Romano Cheese
1/4 cup minced fresh parsley
1/2 cup all purpose flour
1 tsp salt
1/2 tsp pepper
6 skinless, boneless chicken breasts
1. Preaheat oven to 350 degrees F. Melt 8 tbsp butter in a small saucepan; stir in mustard. (mixture will be slightly lumpy)
2. Combine bread crumbs, Romano and parsley in a shallow dish. Combine flour, salt and pepper in another shallow dish. Coat chicken with flour. Dip in melted butter. Roll in crumb mixture.
3. Heat remaining 2 tbsp butter in a large skillet over medium high heat. Add chicken; cook, turning once, until lightly browned on both sides, about 10 minutes.
4. Place chicken in a large baking dish. Bake until cooked through, about 20 minutes.