6 skinless, boneless chicken breast halves
1/3 cup Dijon mustard
1/4 cup white wine
1 tablespoon honey
2 cups fine bread crumbs
1 cup finely grated sharp cheddar cheese

Flatten each chicken breast with a meat pounder. For the marinade, put the mustard, wine, and honey in large resealable plastic bag. Add the pounded chicken breasts and marinate in refrigerator for 1 to 2 hours.
In medium bowl, thoroughly mix the bread crumbs and grated cheese. Dip the marinated chicken breasts in this mixture, coating all sides.

Place the prepared chicken breasts in a greased baking pan and bake in preheat 450F. oven for 10 to 12 minutes. Turn, adding 2 tablespoons butter if dry and bake the other side, 5 minutes or until cooked through. Serves 6.