Cheddar Baked Chicken
1 T milk
2 T dijon mustard
8-10 oz grated sharp cheddar cheese (You can use more or less depending on your preference.)
3 T flour
2 T chopped fresh herbs (Fresh chives are best, but we use whatever is on hand. Dried herbs will suffice in a pinch.)
2-4 boneless, skinless chicken breasts
Preheat oven to 400.
Mix milk & mustard in a bowl.
In another bowl, combine cheese, herbs, and flour.
Dip the chicken in the milk and mustard mixture, then dip in cheese mixture.
Place coated chicken breasts on a cookie sheet and spoon any remaining cheese over top.
Bake at 400 for 30-35 min until coating is golden and juices run clear.
Pairs Well With
This is a staple at our house. It's a slightly modified version of a recipe from a cookbook called Simply Chicken. We always make extra - it's great cold or sliced on salads the next day.