Crispy Dijon Chicken
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Makes:  4 servings

4-5 boneless, skinless chicken breasts, pounded thin
1/4 c. Dijon mustard
4 T. honey
1 T. olive or canola oil (may substitute with orange juice concentrate)
2 T. all-purpose flour
1/2 c. plain or seasoned bread crumbs -OR- crushed corn flakes
2 T. olive oil

In a small bowl, combine mustard, honey, and 1 T. oil.  Mix thoroughly; set aside.
In separate bowl, mix bread crumbs (or crushed corn flakes) and flour.  

Brush chicken with honey-mustard mixture; dredge in crumbs, coating evenly.  Set
on waxed paper.

Heat large skillet over medium-high.  Add 2 T. olive oil, reduce heat to medium.
Cook chicken 3-5 minutes each side, or until done (reduce heat if chicken browns
too quickly).

You can serve these with some nice steamed vegetables, perhaps a salad, some
wine...rice pilaf is excellent with this chicken.

These chicken pieces freeze well, and make great cold chicken sandwiches!