1/2 c butter, melted
1 TBS Worcestershire sauce
1 tsp. ground mustard
2 cans French Fried onions, crushed
4 boneless breasts
Mix the butter and Worcestershire sauce and ground mustard in a small bowl. Place the crushed onions in another bowl. Cut each chicken breast into 3 pieces,by cutting the breast in half first, dividing the thicker part of the breast from the bottom, thinner piece. Then cut the thicker top half of the breast in half. This makes all the pieces close to the same size, for even cooking.
Dip each piece in the butter mixture and then the onions. Place in a greased 9x13 baking dish. Drizzle any remaining butter over chicken. Bake uncovered at 400 for 20 minutes or until the meat tests done at 170 degrees.