4 tsp. Dijon mustard
1 tbsp. plus 1 tsp. lemon juice
1 large egg
1/2 tsp. Worcestershire sauce
2 tsp. olive oil
1/4 tsp. salt and pepper
8 tbsp. cornmeal
4 (6 oz.) boneless chicken breasts

Preheat oven to 450°F. In a small bowl, mix 2 teaspoons mustard and lemon juice. In another bowl, lightly beat egg. Stir in Worcestershire sauce, oil, salt, pepper and remaining mustard. Dip chicken breast into egg mixture. Press each piece into cornmeal on both sides. Put on platter and refrigerate, uncovered, 10 to 60 minutes.

Coat baking sheet with cooking spray and preheat it on the upper rack in the oven for 5 minutes. Arrange breasts on sheet; cook on both sides for 8 to 10 minutes until golden brown and juices run clear. Drizzle with lemon mustard sauce.

Serves 4.

NOTE: Optional - Use 5 tablespoons cornmeal plus 3 tablespoons Parmesan or Romano grated cheese.