Lemon Butter Chicken

• 6 boneless skinless chicken breast halves
• 6 tablespoons Dijon mustard
• 1 cup Italian seasoned breadcrumbs
• 1/2 cup butter (do not substitute anything else for this...it must be butter for the dish to turn out)
• 1 tablespoon lemon rind, finely grated
• 1 large lemon, juice of
• 1 teaspoon salt
• black pepper
• 12 -16 ounces fettuccine, cooked (or other pasta of your choice)

1. Preheat oven to 375u0b0F.
2. Brush Dijon mustard liberally on both sides of chicken and coat in bread crumbs.
3. Place in 13 X 9 baking dish.
4. In small sauce pan, melt butter over low heat and stir in lemon juice, finely grated lemon rind, salt and pepper.
5. Pour over chicken breasts in pan.
6. Bake uncovered for 45 minutes, basting with pan drippings every 15 minutes.
7. Fifteen minutes before chicken is done, cook pasta according to package directions.
8. Drain and keep warm.
9. When chicken is done, transfer breasts to platter and scrape the lemon butter sauce and crunchy browned butter bits from the pan and toss with the cooked, drained pasta.
10. Serve.

chicken, mustard, italian seasoned breadcrumbs, butter, lemon rind, lemon, salt, black pepper, pasta

Taken from www.food.com/recipe/lemon-butter-chicken-198425 (may not work)