Melt butter in a saucepan over low heat.

Add garlic. Simmer on low heat for 5 minutes.

Blend in 5 tsp mustard, stirring well.

Remove from heat and let cool enough to touch by not solidifying.

Whip vigorously until the mixture thickens.

Mix parsley, cheese, and bread crumbs together, blending well.

Dip chicken breast in butter mixture, coating all surfaces.

Next, dip the chicken in breading mixture, packing crumbs onto the chicken to coat well.

Place chicken in a single layer in a low pan.

Cover and refrigerate for a couple of hours to set breading (Ideal, but I have skipped this step).

Place chicken breasts in a sheet pan and bake at 350 F for 24-30 minutes.

While chicken bakes, stir together the mayonnaise and Dijon mustard until completely combined.

Chicken should be lightly browned and moist on the inside.

Optional: Top with shredded Parmesan.

Serve with dipping sauce.