4 boneless skinless Chicken Breast halves (1 lb.)
1 c. dry Bread Crumbs
1 tsp. + 2 tbsp. Dijon Mustard, divided
3 tbsp. Honey
2 tbsp. butter

Flatten Chicken to 1/4 inch thickness. In a shallow bowl, combine Bread Crumbs and 1 teaspoon Mustard. In another shallow bowl, combine Honey and remaining Mustard. Dip Chicken in honey-mustard mixture, then coat with Crumbs. In non-stick skillet, over medium heat, cook Chicken in Butter on both sides until juices run clear, about 8 minutes.