I've made this a couple times before and we're going to have it again tonight since it is so flavorful and easy!
I always use dijon mustard (not yellow) and it is delicious!
Panko breadcrumbs give the best crunch, but any kind will do. I also add some parmesan cheese to the breadcrumb mixture.
**One very good tip that I received from watching Rachael Ray was to put the chicken on top of a cooling rack that is on top of a cookie sheet and line the cookie sheet with foil. Also, spray the cooling rack with Pam as well as the top of the chicken. This allows the heat to get all the way around the chicken and also helps it to not be soggy underneath.
Hope you will try this one out sometime! :)
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