This is a recipe I made a few weeks ago that PopMuse wasn't crazy about. He has a phobia of mustard and just can't see past it. It's best to use thin cuts of chicken breasts (chicken cutlets) for this because they cook through faster. I used a few chicken breasts and baked them to make sure they cooked through. Overall I thought they were pretty tasty. You can also sub parmesan for the cheddar. You really can't go wrong with anything crusted in cheese.
Cheddar Crusted Chicken Cutlets
2 large eggs
1 tablespoon Dijon Mustard
8 oz finely shredded sharp cheddar
1 cup dried bread crumbs
1/2 tsp salt
1/2 tsp black pepper
1 to 1.5 lbs chicken cutlets
6 Tbsp olive oil
In a shallow bowl whisk together eggs and mustard. In a separate bowl combine cheddar, bread crumbs, salt, and pepper. Rinse the chicken and pat dry with a paper towel. Dip the cutlets one at a time into egg mixture and drip off excess. Dredge cutlets into cheese mixture until covered completely and transfer to a plate. Sprinkle any extra cheese mixture atop the chicken cutlets if necessary. Heat 3 tablespoons of the oil in a large skillet over medium heat. Add 1/2 chicken. Cook turning once until browned and cooked all the way through, 3 to 5 minutes per side. Carefully wipe out skillet and repeat with remaining olive oil and chicken.