Often boneless skinless chicken breasts are on sale. $1.88 or so a pound is a great price for a lean healthy source of protein. Being a favorite of many, they can be frozen and then thawed in your frig the day before using. If you purchase these in the family pack, they can be divided up into freezer bags for your favorite recipes. This might take a little effort on the front end but will save time when your busy week is under way. This recipe for 4 is quick and easy and offers a nice Dijon flavor for both the chicken and potatoes. Serve with a tossed salad and roasted asparagus or any other favorite green vegetable. This is a great menu item for company too as you won’t have to spend all day in the kitchen and can enjoy your guests!

4  each (about 2 pounds) boneless skinless chicken breast halves, cut into thirds
Salt and Pepper for seasoning
3  cups (about 1 pound) red potato chunks, skin left on
1/2  cup mayonnaise
1/4  cup Dijon mustard
1/2  teaspoon each garlic and onion powder
1  teaspoon dried parsley

Preheat oven to 350 F. Sprinkle chicken pieces and potato chunks with salt and pepper. Place in a lightly oiled 10 x 15 jelly roll baking pan. Combine mayonnaise, Dijon mustard, garlic and onion powder and parsley in a small bowl. Blend well. Pour over the chicken and potatoes and toss to coat thoroughly. At this point, you will want to make sure that the chicken and potatoes are in a single layer with a little room between each piece in the pan. Place uncovered in the oven and bake for 30-40 minutes or until lightly browned on top and chicken has an internal temperature of 170F. and the juices run clear. Enjoy!