For Mrs. Bennett

One of my all time favorite people called me last week with a dilemma. She said that after she gets home from a long day of work her husband never fails to ask what she is making for dinner. Her response to him? "You can microwave just as well as I can, honey." She told me that she needs an easy dinner option, preferably chicken, that she can throw together after work and does not involve the use of a microwave. I believe her request also included that I not use the word "mince" or "any other fancy cooking terms." So for my all-time favorite Lenexa couple, here is a very simple chicken dish that will please the taste buds of both 30 year old men and 3 year old boys (it has been Adam taste-tested and approved), and I promise, there is nothing fancy about it.

What You'll Need:

1 package of boneless skinless chicken breast

Flour

1 Egg

Milk

Panko Crumbs

Dijon Mustard

Honey

Black Pepper

Salt

Cayenne Pepper (optional)

Paprika (optional)

Step 1: Preheat the oven to 400 degrees. Slice the chicken breasts into strips. They do not have to be uniform, so don't worry about that.

Step 2: Put a little flour seasoned with salt, pepper and Cayenne pepper in one bowl. In another bowl, beat one egg with a tiny bit of milk. In a third bowl pour about a cup of Panko crumbs.

Step 3: Place each piece of chicken in the flour bowl and cover. Next coat it with the egg mixture and finally cover it with Panko crumbs. Place in a pan or on a cookie sheet and repeat until all of the chicken has been breaded.

Step 4: Bake for 20-30 minutes (depending on the thickness of the chicken), flipping halfway through, until the chicken is fully cooked and the Panko is beginning to brown.

While the chicken is cooking, quickly stir up a very easy at home honey mustard sauce. Start with about 2 tablespoons of Dijon Mustard. Add to that about 1 tablespoon of honey. Season with a little sea salt, fresh ground pepper and paprika (if you like a little kick to your honey mustard). This is literally a taste and see kind of sauce, so once all the ingredients have been mixed together, take a taste. If you want it a little more sweet, add more honey; a little more tangy, throw in more mustard. Literally, season to taste until it meets your requirements with the salt, pepper and paprika. You absolutely cannot go wrong, so have no fear.

Once the chicken is done, serve it with any sides of your choosing and the honey mustard sauce. I served it with rice, sauteed spinach and a little lemon poppy seed bread that I had made earlier in the day. But feel free to make it with potatoes, salad, or any vegetable of your liking. Again, you cannot go wrong!

And Brad, you can even tryout your mad microwaving skills on the leftovers the next day. Happy cooking! See you both in 3 weeks!