4 boneless skinless chicken breast halves
1 cup dry bread crumbs
1 tsp. plus 2 tsp. Dijon mustard, kept divided
3 tbsp. honey
2 tbsp. butter

Flatten chicken to 1/4 inch thickness. Combine crumbs and 1 tsp. of mustard. In a separate bowl, combine honey and remaining mustard. Dip chicken in honey mustard mixture, then coat with crumbs. In a non-stick skillet, (medium heat), cook chicken in butter until juices run clear.