4 chicken breasts
1/2 tsp. salt
Dash of black pepper
1 egg
2 tbsp. prepared mustard
Parsley sprig, for garnish
1/4 c. Parmesan cheese
1/4 c. bread crumbs
2 tbsp. oil
1 green pepper, seeded, sliced

Wipe chicken breasts with damp paper toweling. Sprinkle with salt and black pepper. In a bowl, beat together egg and mustard. In separate bowl, combine Parmesan cheese and bread crumbs, mixing well. Dip each chicken breast in egg mixture. Then roll in cheese mixture until evenly coated. Lay chicken on waxed paper and allow coating to set for about 10 minutes. Saute chicken on both sides in heated oil for 15 to 20 minutes or until chicken is tender. Arrange on serving platter. Sprinkle with green pepper slices and garnish with parsley sprig.