• 1/3 cup dry bread crumbs (or Panko)
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons Dijon mustard
• 1 teaspoon olive oil
• 1 teaspoon reduced-fat margarine

Place the first six ingredients in a shallow bowl.  Brush chicken with mustard; roll in crumb mixture.

In a large non-stick skillet, cook chicken in oil and margarine over medium heat for five to six minutes on each side or until a thermometer reads 170 degrees.