Dark's Kitchen
Serves 6

6 boneless, skinless, chicken breasts
1 1/2 C sharp cheddar cheese, grated
3/4 C milk
1/2 C parmesan cheese, grated
3 Tbsp unsalted butter
2 Tbsp all-purpose flour
1 1/2 Tbsp whole grain mustard
1/2 tsp garlic powder
Kosher salt and freshly ground pepper, to taste


Preheat oven to 375 F degrees.

Season chicken breasts generously with salt and pepper. Place in a large baking dish.

Cover with aluminum foil. Bake for 20 minutes.

In a large saucepan, melt butter over medium heat. Whisk in flour. Cook roux for 2 minutes, stirring constantly, until smooth, paste-like, and golden in color.

Remove from heat and gradually whisk in milk, until smooth.

Return to heat and bring to a boil.

Reduce heat to low and simmer for 5-7 minutes, or until thickened.

Stir in cheeses, mustard, and garlic powder. Season with salt and pepper.

Pour evenly over top of chicken.

Return to oven and bake another 25-30 minutes, or until chicken is cooked through.
Cheesy Baked Mustard Chicken
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