2 whole chicken breasts (1 lb.), skinned, halved lengthwise and boned
1 (0.19 oz.) env. instant chicken-flavor broth mix
1/2 c. seasoned fine dry bread crumbs
3 tbsp. Dijon mustard

Place 1 piece of chicken boned side up, between two pieces of clear plastic wrap. Working from center to edges, pound lightly with a meat mallet, forming a rectangle 1/4 inch thick. Remove plastic wrap. Repeat with remaining chicken. Combine crumbs and broth mix. Spread chicken with mustard. Coat chicken with crumbs. Place chicken on unheated rack of broiler pan. Broil 4 inches from heat 4 minutes. Turn and broil 3 to 4 minutes more.