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To serve:
Mix chicken spice and mustard powder together on a plate.
Roll the chicken breasts in the mixture to coat. Melt the butter and the olive oil together.
Fry the chicken breasts until golden. Add the mascarpone. Stir until melted.
Lower the heat, cover and simmer for about 10 minutes or until the chicken is cooked.
Add the sundried tomatoes. Season to taste with lemon juice, salt and freshly ground black pepper.
Arrange the chicken on a serving platter and spoon the sauce over.
To finish, sprinkle toasted almonds and shredded basil over just before serving.
Serve with rice, pasta or vegetable noodles.
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