• Cooking Time: 30-35
• Servings: 2-4
• 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

1. Preheat oven to 400.
2. Mix milk & mustard in a bowl.
3. In another bowl, combine cheese, herbs, and flour.
4. Dip the chicken in the milk and mustard mixture, then dip in cheese mixture.
5. Place coated chicken breasts on a cookie sheet and spoon any remaining cheese over top.
6. Bake at 400 for 30-35 min until coating is golden and juices run clear.

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.