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Preheat oven to 375°F. In a medium bowl, combine mustard, sherry and paprika. Transfer 2 tablespoons of the mustard mixture to another small bowl and brush evenly over tops of chicken breast halves. Set aside the remaining mustard mixture. Place chicken breast halves, mustard-sides up, in a roasting pan or two 9-by-13-inch baking pans. Sprinkle with breadcrumbs. Lightly pat onto chicken.
Bake, uncovered, for 45 to 50 minutes or until chicken is tender and no longer pink (170°F). Serve with the reserved mustard mixture.