Fast and easy has always been important to me. I Love to putz and play with recipes when I have the time. But lets face it, most people don’t have that luxury, and neither do I unless it’s on a weekend. And for all the years we owned CJ’s Kitchen I didn’t have my weekends for cooking at home either. So – fast and easy has been my motto. Especially when I had 4 Kiddos at home and a Husband who traveled a lot.
This recipe can be put together in minutes. Place it in the oven and you are free to do other things while it bakes. Now that I don’t have any children at home I love to make this chicken and just add a side salad. A perfect no fuss meal.
Baked Chicken Breast with Honey
3 to 4 Chicken Breasts
1 T Mustard – Honey Mustard or Dijon or whatever mustard you choose
3 T Mayo
1 cup Panko Crumbs
1 1/2 cups Monterrey Jack Cheese – shredded
3 T Butter – melted
Honey for drizzle
Preheat your oven to 400 degrees
Cover a baking sheet with foil and spray with cooking oil.
Pat your chicken breasts dry with paper towel and place them on the foil lined sheet.
Mix the mustard and mayo. Rub the top of each breast with a thick layer of the mustard/mayo mixture.
Mix together the panko crumbs, butter and cheese. Top the mustard mixture with the cheesy breadcrumb mixture. Try to keep it on the chicken breasts by pressing it into the mustard mixture.
Place the baking sheet on a top rack of your oven and bake until browned and internal temperature reaches 164 degrees. Depending on the thickness of your chicken breasts this should be between a half hour and 45 minutes.
When done – drizzle each breast with Honey and serve. With clean up being as easy as tossing the foil, this meal is a snap!
