Chicken Breasts(Boneless And Skinless) - cooking recipe

Ingredients

chicken breasts
Dijon mustard
bread crumbs (seasoned)
3 tomatoes, more if larger quantity of chicken
white wine
thyme
salt and pepper to taste

Preparation

Cover chicken breasts with mustard and dip in bread crumbs to coat.
Put in pan to fit.
Pour white wine in pan around chicken, about 1/2-inch deep.
Cut tomatoes in half and squeeze out seeds, then cut tomatoes in small pieces and add to chicken in pan. Sprinkle with salt, pepper and thyme.
Cook at 350\u00b0 for 1 hour. Remove chicken from pan and keep warm.
Add 1 chicken bouillon cube to cup of boiling water and dissolve.
Add flour to pan juices to thicken, then bouillon to make gravy.
Serve with rice.