Preheat the oven to 450 F (230 C).
In a food processor, reduce the bread to breadcrumbs.
Add the spices and rice flakes, and pulse once to crush the grains without reducing them to powder.
Put the breadcrumb mixture in a large bowl.
In another bowl, beat the eggs with the mustard using a fork.
Put the flour in a third bowl.
Remove any visible fat from the chicken breasts and cut them into dice of about 1.25 cm (1/2 inch).
About ten at a time, pass the chicken dice through the flour, stirring to coat them well. Then dip them in the beaten eggs and coat with the breadcrumb mixture.
Don’t shake off the excess. A surplus of coating on each piece is desirable to create the crunchy effect.
Spread the chicken on a large baking sheet lined with parchment paper and spray with olive oil.
Bake in the center of the oven for 8 to 10 minutes or until the chicken is golden brown.
Monitor towards the end of cooking.
Note:
To spray the chicken with oil, use a clean spray bottle (for plants or skin) and fill it with oil.
This homemade version of spray oil is much better than commercial products, which contain many additives and preservatives.