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!