Potato-Crunch Baked Chicken

• 2 cups potato chips, finely crushed
• 2 Tbsp. chopped fresh parsley
• 4 small boneless skinless chicken breasts (1 lb.)
• 1/4 cup GREY POUPON Dijon Mustard

1. Heat oven to 400F.
2. Brush chicken with mustard; coat in combined crushed chips and parsley.
3. Place on foil-lined rimmed baking sheet sprayed with cooking spray.
4. Bake 15 to 20 min.
5. or until chicken is done (165F).

potato chips, parsley, chicken breasts, mustard

Taken from www.kraftrecipes.com/recipes/potato-crunch-baked-chicken-162330.aspx (may not work)