Baked Chicken with Red Currant Sauce

1 ½ cups seasoned bread crumbs (Pepperidge Farm Stuffing Mix whirled in the blender works well)
¼ cup Parmesan cheese
2 Tablespoons sesame seeds
8 chicken breast halves
½ cup butter melted

Dip chicken in butter. Roll in crumb mixture. Bake on greased cookie sheet for 35 for 40 minutes at 375 degrees. "Over-done chicken is tough so watch closely"

Currant Sauce

1 jar currant jelly (12 oz.)

2 Tablespoons frozen orange juice concentrate

1 tsp. dry mustard (optional)
1 Tablespoon cooking sherry or non-alcoholic wine (optional)

Melt jelly in saucepan and stir in other ingredients. Serve over chicken.