Maple Mustard Glazed Chicken

Adapted from noblepig

2 boneless, skinless chicken breasts, pounded flat
6 Tablespoons Dijon mustard
4 Tablespoons maple syrup
2 Tablespoons whole-grain mustard
2 Tablespoons brown sugar
1/2 teaspoon dried thyme
1/2 cup all-purpose flour
1 cup seasoned bread crumbs
1 Tablespoon olive oil
1 Tablespoon water
1/2 teaspoon salt
1/4 teaspoon pepper

In a small bowl, make the glaze by combining, Dijon mustard, maple syrup, whole-grain mustard, brown sugar dried thyme. Set aside.

Mix flour with salt, pepper, and seasoned bread crumbs on a plate. Dip the chicken into the flour, making sure to coat completely.

Heat olive oil in a large, nonstick skillet over medium heat. Cook the chicken breasts for 2 minutes on each side, just until browned.

Place the chicken on a baking sheet covered in parchment paper. Thickly brush the glaze on the chicken.

Place in a 400 degree oven for 10 minutes. Serve immediately. YUM!!!

Chicken Tortilla Casserole

6 whole boneless chicken breasts
1 can cream of mushroom
1 can cream of chicken soup
1 cup milk
1 1/2 cans green chili salsa
1 pound shredded cheddar cheese
1 onion grated (or finely chopped)
1 dozen corn tortillas cut into 1 inch squares (using a pizza cutter makes cutting the tortillas easier and quicker)
Cook chicken and cut into 1 inch pieces (or vice versa, I'm not there to see!) Combine soups, milk, and salsa. Butter a 9X13 baking dish and layer as followed: soup mixture, tortillas, chicken, cheese, continue layers until gone.
Top with remaining cheese. Bake in 350 degree oven for one hour or until hot and bubbly. Serve immediately.
Can serve with sour cream and/or jalapenos on the side.
Note: Regular salsa can replace green chili. Salsa can be added to taste and "color preference." I add more to get a pinky color, but a friend of mine adds less to get a more pale color. To save time, you can mix all the ingredients together and then pour into the pan instead of layering, but the tortillas have a tendency to clump together.