A neighbor gave me this recipe a long time ago. I've always liked it - the crumb coating reminds me of stuffing. Leftovers are good sliced and put on top of a green salad.
1 cup gluten free breadcrumbs, plus more as needed
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup dijon mustard
1 minced clove garlic
2 tbsp. chopped fresh parsley or 2 tsp. dried parsley
2 - 4 skinless, boneless chicken breast halves
Preheat oven to 400 degrees. Smear a baking dish with olive oil, set aside.
Place the breadcrumbs in a shallow dish. Combine the olive oil through the parsley, whisking to blend. Dip the chicken into the mustard mixture, then coat in breadcrumbs. If desired, dip the coated chicken back into the mustard mixture and coat it again with the breadcrumbs. Place the chicken in the prepared baking dish. Bake about 25 minutes, or until the chicken is cooked through (a thermometer stuck in the thickest part of the chicken should read 165 degrees). Let rest for 5 minutes before serving.