Same type of chicken, skinned, but this time the bone may be left in, if you prefer.

Mix 1 tbsp. of mayonnaise with 1/2 tsp. mustard, and coat the breasts with it, rubbing it well onto all surfaces.

Make fresh bread crumbs in the food processor, using 2 or 3 slices of firm white bread, 1/4 cup fresh parsley, and a dash of garlic salt. Add salt and pepper, and 1/4 cup of walnuts, or pecans, if you like.

Process to a crumbly mixture, then drizzle in enough cooking oil to make the texture fairly cohesive, so it will stick to the chicken.

Pat the mixture onto the chicken, coating it thickly.

Heat oven to 375 degrees, and bake about 30 minutes, or until well browned.

Serve with cranberry sauce, baked yams, and minted green peas.