This turned out really good! And it was easy. It even earned 4 stars which means it was a miraculous meal due to the fact that one certain boy in this family (my second born) will eat next to nothing that's healthy.
The recipe is a composite of several different recipes. I started out with chicken that I had brined and frozen a while back. It isn't necessary to use brined chicken, but it sure does make it tender, moist, and flavorful.
Brined Chicken
1 lb boneless skinless chicken breasts
2 3/4 cups warm water
1+ Tablespoon sea salt'
1+ Tablespoon sugar
a few ice cubes
Put the warm water in a zip-lock bag with the sea salt and sugar. Swish it around until the salt and sugar dissolve. Put some ice cubes into the water to cool it down. As soon as the water is completely cool add the chicken breasts and zip up the bag, squeezing out the air. Place in the refrigerator for one hour. Discard the brine solution. At this point the chicken is ready to be used in a recipe or frozen for later use.
Honey Dijon Chicken Bake
1 lb boneless skinless chicken breasts (I used brined)
1/4 cup mayonnaise
1 Tablespoon honey
1 Tablespoon Dijon mustard
3 Tablespoons grated Parmesan cheese
a pinch or two of fresh ground pepper
1/2 cup of either cracker crumbs, dried bread crumbs, or crushed cereal of choice
Preheat oven to 400 degrees. Mix mayo, honey, mustard, and Parmesan until will blended; set aside. Slice chicken breasts in halves or thirds (I did thirds because my chicken was huge) to create 4 oz. serving sizes. Place chicken on a foil lined cookie sheet. Salt the chicken if you are using un-brined chicken. Top with mayo cheese mixture and spread evenly to cover. Stir pepper into crumbs and sprinkle on top of chicken. Bake for 20-25 minutes and then broil for 3-5 minutes to brown.
Makes four servings. I doubled--nearly tripled this for our family because I wanted left-overs but the boys loved it so much that there was very little left.
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