This was so good and so moist. We loved it!
Chicken with Capers
4 skinless, boneless chicken breasts
1 T dijon-style mustard
1/2 c seasoned fine dry bread crumbs
lemon juice
1 T capers
Place 1 chicken breast between sheets of plastic wrap and lightly pound to even thickness. Repeat. Brush with mustard, sprinkle evenly with salt and pepper and bread crumbs to coat. Heat 2 T olive oil in skillet. Add chicken and cook about 4 minutes per side until heated to 170 degrees. Add some lemon juice if the pan is drying out too fast. Transfer to plates. Add 2 T olive oil. Add a splash of lemon juice to skillet along with the capers; heat and drizzle on chicken.
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