4 whole chicken breasts, skinned, boned and halved
Salt and white pepper to taste
6 tbsp. Dijon mustard
12 tbsp. butter, melted
1 tbsp. lemon juice
1 1/2 c. fresh bread crumbs
1 1/2 c. finely ground pecans
4 tbsp. butter
4 tbsp. vegetable oil

Place the halved chicken breasts between two sheets of waxed paper and pound flat with a metal meat pounder or the wide blade of a meat cleaver. Season the breasts with salt and pepper.

Place the mustard in a bowl and gradually whisk in the melted butter. Add the lemon juice. Mix together the bread crumbs and pecans and have ready on a sheet of waxed paper. Dip the chicken breasts into the mustard mixture to coat them on all sides, then into the bread crumb-pecan mixture. Transfer the chicken breasts to a large platter, cover with waxed paper, and refrigerate for several hours.

Melt the butter and oil in a large skillet and, when sizzling, add the chicken breasts, several at a time. If any of the coating falls off the breasts, push it to the side of the pan or remove. Brown over medium heat, about 6 minutes on each side. Keep the browned breasts warm in a low oven while continuing to cook the remaining pieces. Serves 6-8.