SIMPLY DELICIOUS BAKED CHICKEN


2 lbs. boneless chicken breasts
1 1/2 cups buttermilk
1 tablespoon Dijon Mustard
1 teaspoon minced garlic 
1 cup seasoned bread crumbs

Mix buttermilk, mustard and garlic.  Carefully pour into a large resealable bag. 

Pound chicken breasts until thin, or if thick, cut on the diagonal.  Place chicken breast in bag with buttermilk mixture and leave marinate for at least 30 minutes at room temperature  or up to 6 hours in the refrigerator. 

Preheat oven to 400 degrees.

Place bread crumbs in a large shallow dish.  Dredge chicken pieces in crumbs on both sides until completely covered.

Spray a cookie sheet with non-stick cooking spray and place chicken on sheet. Bake chicken for 20 - 25 minutes.

If baking the potatoes:

Wash potatoes and pierce with a fork.  Place in oven, baking for 40 minutes.  After 40 minutes move potatoes to one side of the oven and add the chicken. Continue baking both for 20 - 25 minutes.

BLUEBERRY, CORN AND FETA SALAD

4 ears of corn, husked
1 cup fresh blueberries
1/4 cup crumbled feta cheese
1-1/2 Tbsp. white balsamic vinegar
1-1/2 Tbsp. olive oil
1/2 Tbsp. dried chives
salt & pepper

Boil corn for 10 minutes or wrap in foil and bake in the oven for about 20 minutes. Slice corn from the cobs and place in a medium bowl. Whisk together the vinegar, oil, chives, and salt & pepper. Stir mixture into the corn. Gently stir in blueberries and feta cheese. Let sit for 1/2 hour in the refrigerator before serving.