Cornmeal-Crusted Chicken Breasts

• 1 cup fresh breadcrumbs made from crustless French bread
• 1 cup yellow cornmeal
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup Dijon mustard
• 2 large eggs
• 6 skinless boneless chicken breast halves
• 4 tablespoons butter
• 4 tablespoons olive oil
• Lemon wedges

1. Preheat oven to 350F.
2. Mix 1 cup breadcrumbs, 1 cup yellow cornmeal, 2 tablespoons minced parsley, 2 tablespoons minced thyme, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl.
3. Whisk 1/2 cup Dijon mustard and 2 eggs in medium bowl to blend.
4. Using mallet or rolling pin, pound each chicken breast half between sheets of plastic wrap to 1/2- to 1/3-inch thickness.
5. Dip pounded chicken first into mustard mixture and coat well, then into breadcrumb mixture and coat well; shake off excess breadcrumbs.
6. Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat.
7. Add half of chicken to skillet; cook until golden, about 2 minutes per side.
8. Transfer chicken to 13 x 9 x 2-inch glass baking dish.
9. Repeat with remaining butter, oil and chicken.
10. Bake chicken until cooked through, about 8 minutes.
11. Garnish with lemon wedges and serve.

fresh breadcrumbs made, yellow cornmeal, parsley, thyme, salt, ground black pepper, dijon mustard, eggs, chicken breast halves, butter, olive oil, lemon wedges

Taken from www.epicurious.com/recipes/food/views/cornmeal-crusted-chicken-breasts-101980 (may not work)