4 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 1/4 in. thickness.
In a shallow bowl, combine bread crumbs and 1 teaspoon of 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 turn clear, about 8 minutes.
Try substituting the mustard and honey for some Carolina Low Country