Dijon-Thyme Chicken

I have to confess that I never even tried these. The idea of chicken is still kind of ewwie to me thanks to this pregnancy, so by the time they were ready, I just had no desire to eat them. Plus I made them on the same night as that chive risotto fiasco, so maybe that's what turned me off.

But Pat and Ryan polished off everything in one sitting, so I'm sure they were very good!

I definitely want to try this dish again (probably after July!) because it really sounds good. Silly weird pregnancy food things...

Ingredients

• 1/2 cup butter or margarine, melted (substituted Smart Balance 50/50 spread)
• 3 tablespoons Dijon mustard
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon minced fresh thyme (used 1 teaspoon dried thyme)
• 1/2 teaspoon crushed red pepper flakes
• 4 boneless, skinless chicken breast halves, cut into bite-size pieces
• bread crumbs, enough to cover all pieces

Preheat oven to 350 degrees.

In a bowl, combine the butter, mustard, onion, garlic, thyme and pepper flakes.

Dip chicken in butter mixture, then coat with bread crumbs.

Place in a greased baking dish.

Bake, uncovered for 30-35 minutes or until chicken juices run clear.