Posted in Meals and Recipes

Monday Meals: Baked Chicken

Happy Monday! I hope this post finds you healthy and well.

It’s a weird start to the week. Last week, our governor said that schools in the state should close starting today until after our spring break (which is the week of March 30-April 3). So, we have three weeks off (possibly more!) starting today.

At this point, I’d like to continue my regular blog posting schedule, but, of course, please know I never want to seem insensitive to what is going on in our country.

Keeping a routine is important to me in times of uncertainty, and blogging is definitely a light-hearted part of my life.

Of course, thoughts and prayers for those who have been affected by this virus.

In the meantime, I’m going to continue to wash my hands and to practice social distancing the best that I can !

Today, I thought I’d share one of my favorite meals. My dad gave me this recipe years ago. Not only is it tasty, but we always get two meals out of it as well.

Ingredients

  • 2 eggs
  • 1 Tblsp Dijon mustard
  • 1 tsp. dried thyme
  • 3/4 tsp salt
  • 1/2 tsp ground pepper
  • bread crumbs (I do a Panko/bread crumb mix to make the crust crispier)
  • Package of chicken thighs (The reason I seem to get two meals out of this is because I can never find a chicken thigh package with less than 12 pieces of meat!)

Instructions:

  • Remove skin of chicken thighs if necessary. The package I get is skinless.
  • In a dish or bowl, put the eggs, mustard, thyme, salt, and pepper and mix together.
  • In another dish or bowl, put the bread crumbs (or bread crumb / Panko mix)
  • Dip the chicken in the wet ingredients and then the dry ingredients.
  • Place on a wire rack on top of a baking pan (I always spray the wire rack with cooking spray)
  • Spray the top of the chicken with cooking spray.
  • Bake at 400 degrees for 35 minutes.
  • Enjoy!
  • *I usually use the wire rack, BUT I’ve also just placed them on a baking sheet. If I do that, I usually flip the chicken halfway through to ensure it won’t stick to the pan.

Wet and dry ingredients ready to go.

In the oven…

Ready to eat!

#notafoodphotographer!

I served the chicken with microwave Bob Evans mashed potatoes and bagged Ceasar salad. Easy dinner on a week night!

I hope we can find peace and calm in this time of uncertainty.

Thanks for reading today’s post, and I hope you enjoy this meal.

10 thoughts on “Monday Meals: Baked Chicken

    1. We never do NTI 😭I think they are applying in case we go past April 6. Teachers are logging flex hours this week, next week will be like snow days we have to make up, and then who knows after April 6…? Such uncertainty

      Liked by 1 person

      1. I wish we could do flex hours. I’m remembering the year that they waived 5 days for students but teachers had to work alone for the last week and it was busy work and filling time.

        Like

      2. Yes I remember that —I think 2014?? I remember, as a teacher, being in school until mid-June. This week’s work is to create 10 NTI assignments…I’m assuming in case we don’t come back after spring break.

        Liked by 1 person

      3. That sounds right. We haven’t been given any tasks but I’m posting today and every day in google classroom. I am running to school today to get some things I forgot and to get my hand sanitizer stash. I heard there may be a national guard enforced quarantine today!

        Liked by 1 person

  1. Making this right now. Don’t have Dijon mustard or thyme….would have bet my life I did!
    Oh well, we will see how the honey mustard and basil turn out! 🤷🏻‍♀️😂

    Liked by 1 person

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