2 to 3 tbsp. olive oil
1 1/2 lb. chicken breast strips/fingers, boneless, skinless
1/2 c. Dijon mustard
1 c. seasoned bread crumbs

Pound chicken strips until about 1 1/2 times original size. Coat with Dijon style mustard, then dredge in bread crumbs. Preheat large skillet and olive oil. Saute chicken on both sides until just firm and slightly brown (3 minutes per side). Cover, lower heat and steam 4 to 6 minutes or until done. Serves 4.