Picnic Chicken - What a fun 1st course with Shortcake

Oven- Fried Potato Chip-Crusted Chicken

1/3 cup Dijon mustard

¼ cup butter, melted

1  5 ounce bag thin and crispy potato chips, finely crushed

1 cup grated Parmesan cheese

2 tablespoons minced fresh rosemary

1 teaspoon salt

6 boneless skinless chicken breasts, pounded to ½ inch thickness

Preheat oven top 400 degrees. Line a rimmed baking sheet with aluminum foil. Place a cooling rack over baking sheet; spray with a nonstick cooking spray. In a shallow dish, combine mustard and melted butter. In a separate shallow dish, combine crushed potato chips cheese, rosemary, and salt. Brush chicken breasts with mustard mixture. Dredge in potato chip mixture to coat. Place on prepared cooling rack, and let stand for 20 minutes to set crust. Bake for 35 to 50 minutes or until chicken is golden brown and cooked through.