Yield: 70 Servings
| Measure | Ingredient |
|---|---|
| 2 | Boned And Skinned Chicken Breasts; Whole |
| ¼ cup | Butter Or Margarine |
| 2 teaspoons | Dijon Mustard |
| 1 | Clove Garlic; Crushed |
| 1 tablespoon | Parsley; Minced |
| 1 teaspoon | Fresh Lemon Juice |
| ⅛ teaspoon | Salt |
| ¼ cup | Fine Dry Breadcrumbs |
| ¼ cup | Parmesan Cheese; Freshly Grated |
Cut chicken breasts into ¾" cubes. Melt margarine in medium skillet over medium heat. Stir in mustard, garlic, parsley, lemon juice and salt. Add chicken; saute over medium heat 5 to 10 minutes, turning chicken until lightly browned on all sides. Sprinkle with bread crumbs and parmesan cheese; toss until chicken is evenly coated. Spoon into a flat serving dish and serve warm with toothpicks. Recipe by: Appetizers and Small Meals by Mable Hoffman Posted to MC-Recipe Digest by Meg Antczak <meginny@...> on May 06, 1998