Parmesan-Crumbed Chicken

6 boneless, skinless chicken breast halves (about 6 oz. each)
6 tbsp. Dijon-style mustard
1 tbsp. white wine or water
3/4 tsp. salt
1/4 tsp. freshly ground black pepper

For the Coating:
1 cup freshly grated Parmesan cheese
1 cup fresh English muffin (or sandwich bread) crumbs
Freshly ground black pepper
4 tbsp. melted butter

Rinse the breasts and pat them dry. In a shallow bowl, whisk together the mustard, wine, salt and pepper and add the chicken. The chicken can be coated immediately or held in the refrigerator for up to 2 hours.
In a large, shallow dish, mix the cheese, breadcrumbs and pepper. Drizzle the melted butter over the crumb mixture and toss until well combined.
Heat the oven to 450 degrees F and butter a baking sheet or rack. Take a breast from the marinade with one hand (the "wet" hand). Don't wipe off the marinade. Lay the chicken on the crumbs. Scoop and pat the crumbs over the breast using your other hand (the "dry" hand), patting until both sides are thoroughly coated. Place the breast on a buttered baking sheet or rack and repeat with the remaining breasts. Roast the chicken until crisp, browned and cooked through, about 25 to 30 minutes. Check after 15 minutes. If the chicken is getting too brown, reduce the heat to 400 degrees and add 5 minutes to the total cooking time.