Here are two delicious and rewardingly tasty dishes for those that have little time from their busy daily lives to spend in the kitchen: simple ingredients, simple preparation, simple cooking, and speedy.

And you’ll love their taste.

Not only that, the Cheesy Baked Chicken freezes and reheats exceptionally well.

Originally I cooked both of these recipes individually at completely different times. Each one earned, according to my wife, favourite and second favourite dish ever. I even prepared the Cheesy Baked Chicken when spending an evening with my wife’s Grandmother, whom loved it and cleaned her plate. That’s a good recommendation in my book. I shared the recipe with Crickie, and she too loved it when she gave the recipe a whirl.

Since that evening with our Grandmother, my wife has been demanding that I not only make Cheesy Baked Chicken but also my Spicy Mushrooms, a recent recipe that I tried. And not only that, she wanted a whole buttload of chicken that we could freeze and reheat as our hearts desired. So I set to making both dishes and decided to share this recipe that has earned both the raves of my wife, my grandmother and my best friend.

Prepare the Cheesy Baked Chicken first, then the Spicy Mushrooms while the chicken is baking.

Cheesy Baked Chicken

Serves: 4

2 tablespoon milk
4 tablespoons of your favourite mustard
2 cups grated sharp Cheddar cheese
6 tablespoons all-purpose flour
4 tablespoons chopped fresh chives
4 skinless, boneless chicken breasts

1. Pre-heat oven to 400^oF.
2. Mix milk and mustard in a large bowl. Mix cheese, flour and chives on a plate.
3. Dip each of the chicken breasts into the milk and mustard mix and then press into the cheese mix, coating them all over.
4. Place chicken breasts onto a cookie sheet and spoon any spare cheese over the top.
5. Bake for 35-40 min (or until golden brown).

While the chicken is in the oven backing you will want to begin working on your:

Spicy Mushrooms

Serves: 4

2 tablespoons of olive oil
2 garlic cloves, crushed
3 scallions (green onions/spring onions), chopped
15 ounces of your favourite small mushrooms, sliced
2 large open-cap mushrooms, sliced
1 tablespoon chili sauce
2 tablespoons soy sauce
1 tablespoon wine vinegar
^1/2 tablespoon ground black pepper
1 tablespoon brown sugar
1 tablespoon sesame oil

1. Heat your wok or large skillet and add your oil, spread it around the wok and let it heat until just starts to smoke.
2. Reduce heat slightly, add garlic and scallions. Stir-fry for 30 seconds.
3. Add all mushrooms, chili sauce, soy sauce, wine vinegar, pepper, and brown sugar. Stir-fry for 4-5 minutes. Increase heat slightly and stir-fry until most of moisture from sauces and mushrooms has reduced.
4. Sprinkle sesame oil on top on mixture in wok, and then transfer to the serving dish.

Combine both the dishes onto a plate, serve with a garnish of your choice and enjoy: