Breaded Chicken Parmesan (3 oz serving)

5 lbs boneless, skinless chicken breasts, thawed
4 tablespoons olive oil, approximately
1 tablespoon dijon mustard, approximately
1/2 cup grated parmesan cheese
2 cup Italian (or plain) bread crumbs
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons Tony Cachere's creole seasoning OR salt
dash crushed red pepper (optional)

You can do a smaller amount of chicken if you want and just freeze leftover breading mixture in a ziploc bag til the next time you need it.

Thaw chicken and filet the breasts until you have thinner pieces. Place chicken in large bowl and coat with oil & mustard. (I usually don't measure this but just estimate.)

Mix dry ingredients together in a medium bowl and dredge raw chicken in mixture to coat each chicken piece with bread crumb mixture. Place on cookie sheet that has been sprayed with cooking spray.

Bake at 425 degrees about 20-30 minutes or til done.

Serving Size: Makes about 26 servings....about 3 oz chicken each serving