This crunchy coating is just piquant enough to add unique flavor and texture to succulent chicken breasts.
- Dry bread crumbs at room temperature for several hours. Combine bread crumbs, Parmesan cheese, parsley and garlic. In shallow pan, combine mustard and wine. Dip chicken pieces in mustard mixture; roll in crumb mixture to coat. Arrange in 9x13 inch glass baking dish. Refrigerate, covered, up to 8 hours.
- To Bake: Drizzle with melted margarine. Bake, uncovered, in a preheated 350 F oven until chicken is tender and juices run clear (50-60 minutes).