I’d like to say that I sit down once a week and plan all of our meals, but that would be a lie. A lot of our dinners are born out of cooking on the fly – and they are usually some of the best meals we eat. This Crispy Baked Honey Mustard Chicken was no exception.
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. Waste not, want not. With the cost of everything on the rise, especially groceries, spending money on things we *want* means we have to save money on the things we *need*.
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 and 3 are chilling in the fridge for a yet to be determined creation. They may just end up on the grill.
What 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.
This is seriously yummy and so simple! I love that it can be tossed together and you have 45 minutes of baking time to tackle other tasks.
Do you have any favorite toss together meals or creations?