Any Kitchen Will Do

Give me a kitchen and I will cook.

Mustard Baked Chicken

I know it is not very exciting, but there are not many dishes simpler than baked chicken parts for a weekday dinner. We always have chicken pieces of some sort in the freezer. Instead of pretending we eat exotic meals every day of the week I will continue to share variations of staples we rely on for dinners and very often lunches the next day. We continue to find that cooking our own food on a regular basis ¬†helps us stay on a diet that makes us feel great, thus the reliance on back stock of protein in the freezer. This recipe is a result of opening the fridge on a Wednesday evening and having the thawed chicken thighs telling me “I know we are common, but make us special. Very special.” A few things from our well stocked fridge resulted in special yumminess. Saute some greens for a bed, and the special chicken is scrumptious! Wonderful wolfing down of dinner on a Wednesday!

Mustard Baked Chicken

2-3 pounds chicken pieces, skin on
1/2 cup spicy brown or horseradish mustard
1 cup olive oil mayonnaise
1 tsp garlic powder
2 Tbsp fresh lime juice
Salt and Pepper
1 cup grated mozzarella cheese

Preheat oven to 350F. Rinse and pat dry chicken pieces. Season all over with salt and pepper. Place chicken, skin side up, in a large baking dish. In a small bowl stir together mustard, mayonnaise, garlic powder and lime juice. Spread sauce over the top of all the chicken. Bake in preheated oven for about 45 minutes, until juices run clear and edges of chicken begin to brown. Turn off oven, sprinkle cheese over chicken and leave in oven for about 10 minutes, until cheese is melted. Serve immediately.

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