Dijon Chicken

4 bone-in chicken breast halves, with skin

2 teaspoons salt

2 tablespoons butter

3 cloves garlic, chopped

3 tablespoons Dijon mustard

2 tablespoons white wine

2 cups seasoned dry bread crumbs

Preheat oven to 350 degrees F (175 degrees C).

Season chicken with salt. In a small skillet or saucepan, saute butter, garlic, mustard, and wine together for 3 to 4 minutes over medium low heat; spread mixture over chicken.

Place bread crumbs in a shallow dish or bowl and dredge chicken in crumbs, leaving skins on. Place coated chicken pieces in a lightly greased 9x13 inch baking dish.

Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken is cooked through and juices run clear.