Combine first 4 ingredients in a shallow dish; stir well, and set aside.

Brush mustard blend evenly over both sides of chicken. Dredge chicken with breadcrumb mixture.

Place chicken on a rack coated with cooking spray; place rack in shallow roasting pan. Bake at 375 deg for 45 minutes or until done. Yield: 4 servings (serving size: 1 chicken breast half).

Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 3 minutes on each side or until browned. Remove from pan. Add onion and garlic to pan; cook 2 minutes or until tender, stirring constantly. Add walnuts, and cook 1 minute or until toasted and fragrant, stirring constantly. Combine flour, cinnamon, and red pepper, and sprinkle over walnuts, stirring to coat. Add broth; stir with a whisk. Return chicken to pan, breast side up. Cover and simmer 15 minutes or until chicken is done and sauce is slightly thick. Stir in parsley, vinegar, salt, and black pepper. Serve over rice.

Pat chicken dry and season with salt and pepper. In a heavy skillet heat oil and 1 1/2 Tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned. Discard all but 1 T. fat from skillet and saute onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture until Marsala is almost evaporated. Add broth and chicken with any juices on the plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter. Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.