Instructions: Preheat oven to 425 degrees. Line a small jelly-roll pan with aluminum foil and set it aside. Put crackers in a zip-lock plastic bag. Press down on bag to release air and seal the top. Using rolling pin, crush crackers to make coarse crumbs.

Empty crumbs into a shallow bowl. Add Parmesan cheese, dried thyme and a good pinch of salt and pepper. Stir with a table fork until well mixed. Drizzle olive oil over crumbs and toss with fork until crumbs are evenly moistened.

Rinse chicken breasts with cold water and pat dry with paper towels. Place them, skinned side up, on a work surface. Spoon mustard into a small bowl. Using a table knife, spread mustard over the top of each chicken breast. Sprinkle with salt and pepper.

Press mustard-coated side of a chicken breast half into crumb mixture. Place chicken, crumb side up, on foil-lined jelly-roll pan. Repeat with other chicken breasts. Sprinkle any leftover crumbs on top of breasts and pat them onto chicken with your fingers.

Bake until chicken is no longer pink in the middle when cut with a sharp knife, about 25 minutes. Using oven mitts, remove pan from oven and serve chicken immediately.

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