olive oil cooking spray

1 1/2

cups (210 g) dried plain bread crumbs

1/4	cup (35 g) yellow corn meal

1/2	teaspoon (2.5 ml) garlic powder

1/2	teaspoon (2.5 ml) onion powder

1	teaspoon (5 ml) chili powder

1/4	cup (5 g) chopped parsley

5	whole skinless and boneless chicken breasts, about 1 pound (480 g) each

3/4	cup (180 ml) skim milk

1	tablespoon (30 ml) olive oil

3	mustards: Dijon, seeded country style, and wine

parsley sprigs for garnish

1. Preheat oven to 375°F (190°C). Lightly spray a large baking pan with cooking spray.
2. In a shallow dish, combine the bread crumbs, corn meal, garlic powder, onion powder, chili powder, and parsley. Set aside.
3. Cut each chicken breast into quarters, removing all fat. In a shallow dish, soak the chicken pieces in the milk for 10 to 15 minutes, turning once. Remove a chicken piece from the milk and dip in the bread crumb mixture. Place in prepared pan, separating each piece by at least 1 inch (2.5 cm). Repeat until all chicken pieces are coated. Drizzle with olive oil. Bake for 25 to 30 minutes until well browned.
4. Arrange the chicken on a serving platter and surround with small bowls of the mustards, placing a small spoon in each bowl. Garnish the platter with sprigs of parsley.