Everyone was on different schedules so I needed something I could put in the oven, have ready early for one son and then leave on the stove for others to heat up later. I got baked chicken in my mind – I guess because it’s something I rarely cook and sounded like something my crew would wolf down.
I found a recipe, but, unfortunately, it called for a can of cream of celery soup, a cup of whole milk, bread crumbs, bacon and chedder cheese, among other things. Surely you see the problem! I couldn’t prepare it like that in good conscience. Therefore, I made some changes (leaving some crumbled bacon in to the boys’ surprise and delight). I’m not really sure what to call it, but here is what I did:
DIJON MUSTARD BAKED CHICKEN
5 boneless, skinless chicken breasts (I used organic)
Olive oil spray
Zest of a lemon
4 slices of bacon, cooked, drained and crumbled
1/3 cup Panko bread crumbs
3 T Dijon mustard
1/2 Light Zesty Italian dressing
1/4 cup crumbled feta cheese
1. Preheat oven to 400 degrees. Coat glass baking dish with spray.
2. Place bread crumbs in shallow bowl and coat both sides of chicken before placing in baking dish.
3. Bake 20 minutes.
4. Combine Dijon mustard and dressing until well blended. Pour over chicken. Bake until chicken is almost done. At the last 5 minutes or so sprinkle crumbled bacon and feta cheese over chicken and cook until sauce is bubbly.
I served with fresh steamed broccoli and brown/wild rice. I did get some compliments and one son had a pre-football meal and post-football meal from it!
I did take a couple of photos, but since they were with my IPhone, and we all know this is NOT a food blog, they came out terrible. Too terrible for even me to share!
If you are in a dinner quandry, this might help you out. Let me know what you think!
How much time do you spend planning dinner? Thinking about dinner? Putting off thinking about dinner? And do you every actually try any of these recipes I share?
Have a GREAT day!