Ingredients:
- 4 boneless chicken breast halves, without skin
- 1 cup fine dry bread crumbs, plain
- 1 tsp plus 2 tbsp Dijon mustard, divided
- 3 tbsp honey
- 2 tbsp butter
Preparation:
Flatten chicken breast halves to about 1/4-inch thickness. In a shallow bowl or pie plate, combine bread crumbs and 1 tsp of the mustard. In another shallow bowl, combine honey and remaining 2 tablespoons mustard. Dip chicken in the honey-mustard mixture, then coat with crumbs. In a nonstick skillet over medium heat, melt butter; cook chicken for about 4 to 5 minutes on each side, until lightly browned and juices run clear.Serves 4.
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