Very simple and spicy.
Brush 4 lightly pounded chicken breasts with 2 T. mustard (dijon is good) and dredge them in 1 cup bread crumbs seasoned with salt, pepper and 1/2 tsp cayenne.
Saute in 2 T olive oil and 1 T butter until they are firm and brown. Deglaze the pan with 1 T (or more) each hot sauce and lemon juice.Pour over chicken. Serve.
You can also use chicken tenders for this recipe, because the tenders (which can now be purchased packaged) cook very quickly and are indeed the most tender part of the breast.