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Crispy Dijon Chicken

1/3 cup Dijon mustard
1/3 cup undiluted evaporated skimmed milk or evaporated low-fat milk
1/3 cup plain bread crumbs
1/3 cup grated Parmesan cheese
6 boneless, skinless chicken breast halves (about 1 1/2 pounds)

Combine Dijon mustard and evaporated skimmed milk in a shallow bowl or pie plate.

Combine bread crumbs and Parmesan cheese in separate shallow bowl or pie plate

Dip chicken breasts in mustard mixture, then in crumb mixture, coating both sides. Place on a 15- by 10-inch jelly-roll pan lightly sprayed with nonstick spray. Bake in a preheated 475-degree oven for 15 to 20 minutes or until golden brown and cooked through. Serves 6.