Crispy Honey Mustard Chicken

I feel a little silly calling this a recipe.  It’s really just something I made up with a few things that I already had on hand.  I’m working really hard to use up the things I buy instead of letting them sit until they go bad and having to pitch them.

I thawed another mondo pack of the $1.97 per lb boneless skinless chicken breasts from Wal-Mart.  Three were used for this yummy dinner, another 3 for a Potato and Leek Soup (you’ll see that tomorrow) and 3 are chilling in the fridge for a yet to be determined creation.  They may just end up on the grill.

All you need is:

3 Boneless Skinless Chicken Breasts

2 Tbsp Honey Mustard

1/4 c Bread Crumbs ( I used Italian Seasoned – it’s what I had)

5 Medium Klondike Rose Potatoes (my new favorite potato!)

Preheat your oven to 400 degrees.  Using a basting brush, coat your chicken breasts with a thin layer of honey mustard and dredge in the bread crumbs.  Place those on a pan (I use stoneware from Pampered Chef), evenly spaced.  Cut your potatoes into evenly sized pieces.  You can do chunks or wedges – whatever works for you.  Toss the potatoes in the remaining honey mustard and spread them in a single layer around the chicken.  Bake for 45 minutes or until you are happy with the potatoes and the chicken is cooked through.

Seriously yummy and so simple!