Nutrition per serving may change if servings are adjusted.
4 skinless, boneless chicken breast halves (about 1¼ pounds total)
1 tablespoon Dijon-style mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup seasoned fine dry bread crumbs
2 tablespoons olive oil
8 ounces fresh green beans, trimmed
2 lemons, 1 sliced and 1 juiced
1 tablespoon capers, rinsed and drained
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound each chicken breast half lightly until an even thickness. Remove plastic wrap. Brush chicken with mustard; sprinkle evenly with salt and pepper. Sprinkle bread crumbs evenly over all sides of chicken to coat.
In an extra-large skillet heat half of the oil over medium heat. Add chicken; cook about 8 minutes or until no pink remains (170°F), turning once halfway through cooking time. Transfer to four dinner plates; keep warm. Add the remaining oil to skillet. Cook green beans in hot oil about 4 minutes or until crisp-tender, scraping up browned bits. Add the lemon slices, lemon juice, and capers to skillet. Cook and stir for 1 minute. Serve bean mixture with chicken.