Ingredients and Directions:
2 chicken breasts, about 4 oz each
8 Melba Rounds (I prefer the Roasted Garlic)
1/2 teaspoon dried Thyme
2 Tablespoons olive oil
2 to 4 teaspoons dijonaise mustard
Pepper to taste
1/8 to 1/4 cup artificial sweetener (if you'd rather not use artificial sweeteners, substitute sugar)
Preheat oven to 425F. Line baking pan with aluminum foil and set aside. Crush Melba Rounds into course crumbs.
Empty crumbs into shallow bowl and add pepper, thyme and sweetener, mixing well. Drizzle olive oil over mixture.
Pat each chicken breast dry in a paper towel. Coat with dijonaise mustard, rubbing evenly on meat.
Bake for 20 to 25 minutes until chicken is done.