An easy enough chicken recipe, that requires things often found in your fridge or pantry, is this Mustard Chicken recipe that Ed's mom shared.
Everyone in our family ate this up (well, not Syd, she isn't too into meat yet).
8 boneless chicken breasts
1 cup yellow mustard
1 cup seasoned breadcrumbs
1 cup Parmesan cheese
2 Tablespoons butter
2 Tbsp vegetable oil (I think I used olive or coconut)
1. Cover chicken in generous amount of mustard.
2. Roll chicken in breadcrumb/Parmesan mixture
3. Let sit in fridge for 15-20 minutes.
4. Preheat oven to 375.
5. Melt butter in a greased baking dish. Add oil and chicken.
6. Bake 30-35 minutes, turning once.
Note: I did just as the recipe said when I made this. Next time, I think I will skip the oil or the butter (or even both) and just do one or the other or neither. Not sure why these are even necessary. So I will be curious what impact it has. But a similar recipe leaves out the butter, Parmesan, and oil!
Second Note: There were leftovers and I sliced up the chicken and served it cold on top of a salad and thought it was delicious. So if I make this I will definitely make extra for this purpose.