My mother hardly eats anything anymore but she tore these up

1 pound shredded chicken breast
3 large eggs
2 tablespoons Dijon mustard
1 cup shredded mozzarella
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon chopped fresh dill
2 tablespoons canola oil
Directions
1. In a large mixing bowl, combine all of the ingredients (except the oil).
2. In a large cast iron skillet or nonstick pan, heat the canola oil over medium-high heat.
3. Add the chicken mixture a heaping tablespoon at a time, flattening them with the back of the spoon when they hit the pan.
4. Cook for 4 minutes before flipping, cooking for an additional 2 minutes on the second side.
5. Serve with your favorite dipping sauce.