3 large chicken breasts, boned, split, skinned and flattened
1 egg, slightly beaten
1/2 c. milk
seasoned bread crumbs
butter
olive oil
1/2 c. honey
1/4 c. lemon juice (fresh, if possible)
2 tbsp. Dijon mustard

Preheat oven to 350°F. Beat the egg and milk together in shallow bowl. Dip the chicken pieces in the egg mixture and coat well with bread crumbs. Sauté in a large skillet in equal parts of butter and olive oil as needed, until golden brown. Transfer to baking dish and set aside. Into the skillet, add the honey, lemon juice and Dijon mustard. Whisk over low heat until smooth. Pour over the chicken. Cover the baking pan and bake chicken for 20 minutes.

Serves 6.

Taken from (Frank Labbancz) "Seasoned with Song", St. Leo Parish Choir Cookbook, Stamford, Connecticut.