Crispy Dijon Chicken

1/4 cup dijon mustard
1/4 cup evaporated milk
1/4-1/2 cup plain, dry breadcrumbs
1/4-1/2 cup grated parmesan cheese
4-6 boneless, skinless chicken breast halves

Preheat oven to 475°. Spray 13x9 inch baking dish with non-stick cooking spray.
Combine mustard and evaporated milk in shallow bowl. Combine breadcrumbs and cheese in separate shallow bowl. Dip chicken into mustard mixture, coating both sides, then into breadcrumb mixture. Place in prepared pan.
Bake for 15 to 20 minutes or until chicken is no longer pink in center.
Makes 4-6 servings.

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