Oven-Crisp Chicken

Preheat oven to 425ºF (220ºC).

In food processor or plastic bag, crush melba toasts until in coarse crumbs; transfer to bowl.

Add butter; toss to combine.

Set aside.

In small bowl, whisk together mayonnaise, mustard, thyme, salt and pepper; spread over chicken.

Dip into crumb mixture, turning and pressing to coat.

Place chicken on rack on rimmed baking sheet; bake in oven for about 35 minutes or until golden and juices run clear when chicken is pierced.