Winner winner mustard chicken dinner

Recipe made by: Aaron Graubert, Robbie Shorr, Aaron Wildavsky

Recently it struck me that roasted chicken should be the stereotypical staple of a college diet. A bold statement, I know. But really, what makes chicken any more complicated to make than ramen, wacky mac, or pizza bites? The switch from microwave to oven and the commitment of half an hour as opposed to 5 minutes are greatly exaggerated. As long as you’re willing to commit just a small extra effort, you can make this simple and yummy dinner.

Ingredients:

  • Boneless skinless chicken breasts
  • Mustard
  • Breadcrumbs
  • Salt
  • Pepper

Directions:

  1. Preheat the oven to 425°F and grease a baking sheet.
  2. Pour the bread crumbs onto a plate and season with salt and pepper.
  3. Construct a sort of assembly line: chicken, mustard, breadcrumbs.img_1815
  4. Spread the mustard onto the chicken, then dunk the chicken in the breadcrumbs.img_1816
  5. Bake the chicken at 400°F for 30-35 minutes, or until the chicken is opaque and no longer sinewy.

Why this recipe is good for college students: This dish can easily be adapted to fit one’s individual tastes. The breadcrumbs can be seasoned with anything you like, and any sticky sauce can be used if mustard’s not your thing. Secondly, this dish requires little active time. The prep is short, and while the chicken is in the oven you can do homework.

Why this recipe is good for those who keep Kosher: Boneless skinless chicken breasts are pretty easy to come by and are the cheapest of all kosher meats. Additionally, whatever sauce you’re using is likely to be parve, as are the breadcrumbs.

What I would do differently if I made this recipe again

  • If I made this recipe again, I would season the chicken breasts themselves, just to add an extra layer of flavor.
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