1/3 cup bread crumbs
1/4 cup grated parmesan cheese
1 teaspoon dried basil leaves
1 egg white
2 teaspoons Dijon mustard
6 boneless skinless chicken breast halves (about 1 1/2 lb.)
1 tablespoon oil

In medium bowl, combine bread crumbs, cheese and basil; mix well. In
small bowl, beat egg white, stir in mustard. Dip chicken breast
halves in egg mixture; coat with bread crumb mixture. In skillet,
heat oil over medium heat until hot. Cook chicken about 10 minutes on
each side or until chicken is fork tender and juices run clear. Makes
6 servings.