Directions

1. Place chicken between 2 sheets of plastic wrap. Using the flat side of a meat mallet, pound to 1/2-inch thick. Set aside.
2. In a shallow bowl combine butter and 1 tablespoon of the oil. Place crushed croutons in a pie plate. Dip chicken in butter mixture, then in croutons, pressing lightly to coat both sides, shaking off any excess.
3. In a large skillet heat remaining 1 tablespoon oil over medium-high heat. Add chicken; cook 3 minutes per side or until browned. Reduce heat to low; cook 1 to 2 minutes per side or until no longer pink (165°F). Transfer to a platter; set aside and keep warm.
4. In a small bowl and using an electric mixer, mix cheese, half-and-half and chives at medium speed until well-blended. Top each chicken breast with a spoonful of the cheese mixture, and serve.