My grandfather passed last week. He was 95 years old. He lived a good life, and will be missed. I can’t be too sad, though, as he has now gone home to be with his wife again after 8 years.
Needless to say, this necessitated an unexpected trip to NY for the funeral. Thankfully, my daughter’s school had last week off for winter break, so no taking time off work or missing school.
Grandpa’s favorite flavor combination was banana, peanut butter, and chocolate, so my next baked oatmeal attempt will be something along those lines.
In the meantime, I made this chicken a couple weeks ago for dinner and am just finally getting it on here. It’s really quick to throw together and get in the oven, leaving plenty of time to make the rest of dinner or just relax a bit. 🙂
Just mix all the sauce ingredients together, dredge the chicken in it, then stick them in the oven!
Don’t they look cute all folded over. 🙂
- 3 skinless boneless chicken thighs
- 2 Tbsp dijon mustard
- 1 Tbsp maple syrup
- 1/2 Tbsp olive oil
- 1 tsp worcestershire sauce
- 1/2 tsp minced garlic
- 3/4 tsp dried thyme
- Preheat oven to 375 degrees F.
- Spray a 9" pie pan or small casserole dish with non stick spray. Lay chicken flat in pan.
- Mix remaining ingredients together and pour over chicken. Dredge chicken in sauce until covered on both sides. Fold ends of chicken underneath.
- Bake for 45 to 50 minutes, or until cooked through.