4 chicken breasts
1/2 tsp. salt
Dash pepper
1 egg
2 tbsp. prepared mustard
1/4 c. Parmesan cheese
1/4 c. bread crumbs
2 tbsp. oil
1 green pepper, seeded and sliced
Parsley sprig, for garnish

Wipe chicken breast with damp paper towelling. Sprinkle with salt and pepper. In a bowl, beat together egg and mustard. In separate bowl, combine Parmesan cheese and bread crumbs, mixing well. Dip each chicken breast in egg mixture. Then roll in cheese mixture until evenly coated. Lay chicken on waxed paper and allow coating to set for about 10 minutes. Saute chicken on both sides in heated oil for 15 to 20 minutes or until chicken is tender. Arrange on serving platter. Sprinkle with green pepper slices and garnish with parsley sprig.