I made it through my work day and although the antibiotics are wreaking havoc on my stomach (as expected), I think I might finally be on the mend. Never mind that I was in bed before the sun AND our 1 year old next door neighbor last night. This was partially due to the meds but also due to the new book I started this weekend.
I have heard awesome things about Reconstructing Amelia and was eager to dive right in. This book has not disappointed, and I reluctantly closed it as my eyelids became heavy with Nighttime cough medicine last night. Has anyone else read it? I will keep ya’ll posted!
This is just a cute picture of Cooper from our weekend together on the couch. He was sad to see me leave today and I can understand why after 4 straight days of cuddling and love. I had a an easy day at work, which was much appreciated, so I was home early enough to make dinner. The BOY opted not to wait on chicken and eagerly dug into leftover meatballs (as I predicted).
I was optimistic that this chicken recipe could become a quick, easy week night staple. Unfortunately, my oven seemed to disagree about the quick part. Even with the BOY preheating the oven, it didn’t get nearly as hot as it was supposed to and the chicken took much longer than expected. I think I’ll wait until winter to worry about fixing it!
In the end, I remembered that although I eat a little honey mustard, I’m still not a huge mustard fan and perhaps this chicken won’t be the recipe for me. Plus, it looked nothing like the photos on the blog. On top of that, I still don’t have much of an appetite. But once I got the chicken plated and sprinkled with rosemary, it was an entirely different story.
This light and juicy chicken was extremely tasty and the perfect week night meal. Despite a successful day as an adult, I am starting to crash and I’m not even half way through today’s recording of the Tour de France! Is it too early to say good night?!
What book are you reading?
What is your easy go to week night recipe?
Baked Mustard Chicken with Rosemary
From Inspired Dreamer
4 boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Rosemary (I used dried, not fresh)
Preheat oven to 425 degrees.
In a small bowl, mix together mustard, syrup, and vinegar.
Place chicken breasts into 9×13 greased baking dish. Season with lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated.
Bake for about 30-40 minutes.
Season with chopped rosemary.