- 1/2 cup spicy brown mustard
- 1/4 cup soy sauce
- 2 tablespoons dried minced onion
- 1 cup dry bread crumbs
- 1/2 teaspoon chicken bouillon granules
- 4 boneless, skinless chicken breast halves
- Combine mustard and soy sauce in a shallow bowl; set aside. In a small skillet, toast onion over medium heat until lightly browned, about 3 minutes. Pour into a shallow bowl. Add crumbs and bouillon; mix well. Dip chicken in mustard mixture, then coat with crumb mixture. Place on a rack over a greased baking sheet. Bake, uncovered, at 350 degrees F for 25 minutes or until juices run clear.