Found this gem on Real Simple here http://www.realsimple.com/food-recipes/browse-all-recipes/crunchy-herbed-chicken and have been enjoying it ever since. I have this on the blog earlier, but it did not come out as well as it should have because I cut corners. This time I did it right and it looks and tasted much better!
Marinate the chicken in about 1/4 C Dijon mustard, about 1 tbsp. of lemon juice, and 1 tbsp. of honey (at least 30 minutes). Preheat the oven to 400 degrees. Start with 4 slices of bread and toast them. Add them to a food processor with 1/2 C fresh parsley, 1 clove garlic, some salt and pepper. Run it till they form coarse crumbs. Add 1 tbsp. olive oil and pulse to combine. Pour into a plate or shallow bowl. Take the chicken out of the marinade and dredge in the bread crumb mixture (both sides) and place on a baking sheet. Bake for about 30-35 minutes (till internal temperature is about 160 degrees). Then let rest 5 minutes.
While that is cooking, work on the stuffing by following the box directions. It only takes about 10 minutes.
When all is ready, serve it up and enjoy!