Recipe courtesy Gourmet Magazine

1/2 loaf country-style bread
1/2 cup freshly grated Parmesan cheese (about 11/2 ounces)
1 tablespoons chopped fresh sage leaves
1 stick (11/2 cups) unsalted butter
4 tablespoons Dijon mustard
4 skinless boneless chicken breast halves (about 11/2 pounds total)

Preheat oven to 450 degrees and line a baking sheet with foil. Tear bread into pieces and in a food processor pulse until finely ground. In a large bowl stir together 2 cups bread - crumbs, Parmesan, sage, and salt pepper to taste. Melt butter, add salt and pepper to taste. Pat chicken dry and brush all over with mustard mixture. Roll chicken in bread-crumb mixture, pressing gently to adhere, and arrange chicken, without crowding, on baking sheet. Drizzle with butter.Bake chicken in middle of oven until cooked through and golden, 25 to 30 minutes.

Yield: 4 servings