Simple, slow, and good.

Prepare unseasoned bread crumbs (we make our own, painfully easy and much better) with: melted butter, enough to soften the bread crumbs; a couple of cloves of garlic, minced; a handful of fresh parsley (I like flat leaf Italian) chopped; salt and pepper.

Brush a couple of boneless, skinless breasts, rinsed and patted dry – I pull off the tenderloin  while rinsing, to make a couple of small, separate bites, with Dijon mustard, and then coat them in the bread crumb mixture. Place in a 350 f oven, covered for 25 minutes; uncover and continue to cook for aprox 30 minutes- until the internal temp reaches 160° f; finish under a broiler until browned – the broiler will barely change the temp.

Serve with a ramekin of Dijon.