Chicken Breast Dijon
|Fine dry breadcrumbs||1⁄3 Cup (5.33 tbs)|
|Parmesan cheese||1 Tablespoon|
|Dried italian seasoning||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Skinned boned chicken breast halves||16 Ounce (4 Breast Halves, 4 Ounce Each)|
|Dijon mustard||2 Tablespoon|
|Olive oil||1 Teaspoon|
|Reduced-calorie margarine||1 Teaspoon|
Combine first 6 ingredients in a small bowl, stirring well.
Brush both sides of each chicken breast half with mustard; dredge in breadcrumb mixture.
Heat olive oil and margarine in a nonstick skillet over medium-high heat until margarine melts.
Add chicken breasts, and cook 6 to 8 minutes on each side or until chicken is done.