| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Chicken/, Breasts | 4 | Servings |
INGREDIENTS
| 1/3 | c | Italian-seasoned breadcrumbs |
| 1 | tb | Grated parmesan cheese |
| 1 | ts | Dried italian seasoning |
| 1/2 | ts | Dried thyme |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 4 | Skinned and boned chicken breast halves | |
| 2 | tb | Dijon mustard |
| 1 | tb | Olive oil |
| 1 | tb | Butter or margarine |
INSTRUCTIONS
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@email.msn.com> on Jan 31, 1998
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