A couple years ago I got the book The Good Home Cookbook: More Than 1000 Classic American Recipes. It describes itself as having the recipes you would have learned from your grandmother. I think that it has a lot of recipes you would imagine your grandmother would have made. (One of my grandmother’s made a hambruger and mashed potato casserole with ketchup that I never tried-her cheesecake was phenomenal though.)
One of the quicker recipes is an oven fried chicken that uses mustard to coat the chicken. I get home earlier than Pat and usually have dinner done shortly after he gets home. I was going to make it after I did a couple quick sets of strength training exercises when Pat came home early. He kept asking about dinner so I handed him the cookbook. He did a great job (while asking many questions).
The oven is preheated to 400F. It’s best to start by putting grain mustard into a bowl. Panko crumbs, salt, pepper, and herbs of your choice (oregano this time) go into a different bowl. A sheet pan should be oiled or sprayed with oven spray. For 2, one large chicken breast cut into chunks works.
The chicken is dipped into the mustard and coated, then transferred to the bread mixture, and finally placed on the pan.
The pan goes into the oven for 20-25 min (really depends on the size of the chicken). The chicken should be flipped half-way though.
Dinner was done just as I was finishing my work-out. Delicious and I only had to yell suggestions out in between sets.