Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Italian-seasoned breadcrumbs |
| 1 tablespoon | Grated parmesan cheese |
| 1 teaspoon | Dried italian seasoning |
| ½ teaspoon | Dried thyme |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 4 \N | Skinned and boned chicken breast halves |
| 2 tablespoons | Dijon mustard |
| 1 tablespoon | Olive oil |
| 1 tablespoon | Butter or margarine |
Combine first 6 ingredients in a shallow dish. Brush both sides of chicken with mustard, and dredge in breadcrumb mixture. Heat oil and butter in a nonstick skillet over medium-high heat until butter melts. Add chicken, and cook 6 to 8 minutes on each side or until done. Makes 4 servings.
Posted to MC-Recipe Digest V1 #1066 by "M. Hicks" <nitro_ii@...> on Jan 31, 1998