4 boneless, skinless chicken breast halves
1 cup fine dry bread crumbs, plain
1 teaspoon plus 2 tablespoons Dijon mustard, divided
3 tablespoons honey
2 tablespoons butter
Slice chicken into strips. In a shallow bowl or pie plate, combine bread crumbs and 1 teaspoon 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.