Directions:

Spoon 4 generous tablespoons of mustard into a zip loc bag with the two trimmed chicken breasts.  Coat well and place in refrigerator for at least 2 hours. 

WITH PANKO:  Remove the chicken breasts from the bag and place them in a dish to coat with the panko bread crumbs (panko is Japanese bread crumbs and far superior to other bread crumbs for a light crispy unseasoned coating).  The mustard will help the bread crumbs stick to the chicken breast.  Place the panko crusted chicken breasts on a baking sheet and bake in a 350 oven for 30 minutes, or until the chicken is done.  If you want a little more "toasting" you can hit the chicken with the broiler but don't let it burn!! 

WITHOUT PANKO:  Prepare the stovetop or grill by preheating to medium heat - coat with cooking spray and place the mustard marinated chicken breasts onto the grill or stovetop and grill until tender (about 15-20 minutes)

Want a bit more heat?