Honey-Mustard Chicken

Ingredients:

Nonstick vegetable oil spray for the pan
4 (6 oz.) boneless and skinless chicken breasts, trimmed and lightly pounded to uniform thickness
Sea salt and pepper
2 Tbsp. Dijon mustard, preferably whole grain
2 Tbsp. honey
2 ½ C. fresh breadcrumbs
4 Tbsp. olive oil, divided

Directions:

Preheat oven to 400 degrees F. Coat a baking sheet with vegetable oil spray. Season chicken with salt and pepper. Combine the mustard and honey in a shallow dish. Spread the breadcrumbs in another dish. Dip each breast in the mustard to coat on both sides. Dip both sides of each breast in the crumbs, patting them to make them adhere. Set aside on a plate. In a large skillet, heat 2 Tbsp. oil over medium heat, until the oil is very hot but not smoking. Add 2 chicken breasts and cook until the undersides are golden brown, about 2 minutes. Turn and brown the others sides, about 2 minutes more. Transfer to the baking sheet. Repeat with the remaining 2 Tbsp. oil and breasts. Bake the breasts on the baking sheet until they feel firm when pressed in the centers, about 10 minutes. Serve hot with your favorite side dishes.