2 chicken breasts, skinned, boned and halved
1/2 c. dry bread crumbs
1 tsp. chicken bouillon powder
1 tbsp. snipped fresh parsley
1 tsp. snipped fresh tarragon
3 tbsp. Dijon-style mustard

Lightly pound chicken breast with a meat mallet to 1/4 inch thickness. combine crumbs, bouillon powder, parsley and tarragon. Spread both sides of chicken with mustard and dip in crumbs. Broil or pan fry three to four minutes a side.