Created by KittenCal on November 2, 2011
Step 1: In a shallow bowl whisk together mustard and eggs; set aside.
Step 2: In another shallow bowl combine the dry bread crumbs with poultry seasoning, garlic powder, 1/2 teaspoon each seasoning salt and black pepper and 1/8 teaspoon cayenne pepper.
Step 3: Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhere the crumbs to the breast.
Step 4: Heat the olive oil in a skillet over medium heat.
Step 5: Add in the chicken and cook for about 5 minutes on each side, or until cooked through; remove and transfer to a plate to keep warm.
Step 6: For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt; bring to a boil scraping any brown bits from the pan.
Step 7: Add in lemon slices and parsley; mix to combine for about 1 minute, then spoon glaze over chicken.