Ingredients

1/2 cup dry mustard
1/3 cup white wine
3 to 4 chicken breasts, skinned, boned, halved
peanut oil
soft bread crumbs
salt
pepper

Directions

Make a paste of mustard and wine. Let stand at least 10 minutes.

Flatten chicken breasts with a mallet or rolling pin dipped in water to keep it from sticking. Brush chicken lightly with oil. Season with salt and pepper.

Precook one minute on each side on gas grill.

Remove from grill and brush both sides generously with mustard paste. Dip in soft bread crumbs to coat. Sprinkle lightly with peanut oil. Grill until delicately brown.

Turn gently, sprinkle with oil and continue cooking until done.