In a small bowl, combine the bread crumbs, Parmesan cheese, oregano, basil, thyme, salt, and pepper.
Wash chicken and pat dry. Put each chicken breast between sheets of plastic wrap and pound lightly to an even 1/4- to 1/2-inch thickness. Brush each chicken breast with mustard, then dredge in the bread crumb mixture.
In a large nonstick skillet, heat the olive oil and butter over medium-high heat. Saute the coated chicken breasts for 6 to 8 minutes on each side, or until the chicken is browned and cooked through.
Calories per serving: 375
Fat per serving: 16.2