Ingredients4 boneless skinless chicken breast halves (1 pound) 1 cup dry bread crumbs 1 teaspoon plus 2 tablespoons Dijon mustard, divided 3 tablespoons honey 2 tablespoons butter or margarine
Flatten chicken to ¼ inch thickness. In a shallow bowl, combine bread crumbs and 1 teaspoon mustard. In another shallow bowl, combine honey and remaining mustard. Dip chicken in honey-mustard mixture, then coat with crumbs. In a nonstick skillet over medium heat, cook chicken in butter on both sides until juices run clear, about 8 minutes. Yield: 4 servings.
(from Quick Cooking, Jan/Feb 2000, p. 8)