3 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons olive oil
2 teaspoons honey
1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried)
3/4 cup plain breadcrumbs
1 1/2 tablespoons yellow cornmeal
2 teaspoons lemon zest
2 whole boneless skinless chicken breasts, cut in half, lightly pounded (about 1 pound)
Preheat oven to 425. Spray a rack set in a shallow baking pan with a nonstick cooking spray. Set aside. Combine mustard, lemon juice, olive oil, and honey in a shallow bowl. Combine garlic, rosemary, breadcrumbs, cornmeal, and lemon zest in a shallow bowl. Piece by piece, coat each breast with mustard mixture, then place each piece in crumb mixture, turning several times to coat. Place finished pieces on prepared rack. Bake for 20 to 25 minutes. Outer crust should be crisp. Serve immediately.
