1/4 c. butter, melted
2 cloves garlic, minced
1/4 c. Dijon mustard
1/2 c. panko (Japanese bread crumbs)
3 tbsp. Parmesan cheese, shredded
1 tbsp. parsley flakes, or some minced fresh parsley
Slice the chicken in 1/4" thick pieces. Coat the pieces in mustard sauce on both sides, then roll the pieces in the crumb mixture to coat.
Put the chicken pieces on a greased cookie sheet. Bake at 475 degrees for 15 minutes*, turning pieces over halfway through.
This is my own variation of a recipe from Cooks.com.
*Important note re time and temp: I just got a new gas stove and this is too much time at too high of a temp. Just realize that you will need to adjust for your own cooking conditions. Don't worry though, it will be worth the trouble!