“Keep It Simple”: Easy menu for a weekend or weeknight

Also on the menu:

• Rice pilaf

• Carrots and green beans with rosemary and thyme

• Orange cream frozen yogurt

Baked Chicken Gruyére with Shallots & Dijon Mustard

Ingredients:

3 tablespoons butter

2 to 3 medium shallots, thinly sliced into half rings (about 1 cup)

1 cup shredded Gruyère cheese

3/4 cup Panko breadcrumbs (Japanese-style dried breadcrumbs)

1 teaspoon paprika

4 skinless, boneless chicken breasts

Salt and black pepper

4 teaspoons Dijon mustard

1/2 cup chicken broth

1/2 cup dry white wine

2 tablespoons butter, diced

Directions:

Melt 3 tablespoons of butter in a small saucepan over low heat. Add the sliced shallots and cook slowly until soft, but not brown. Spread half of the cooked shallots (with the butter) in the bottom of a baking dish just large enough to hold the chicken breasts. Reserve the remaining shallots.

Mix the cheese, breadcrumbs and paprika together in a large bowl and set aside. Rinse the chicken breasts in cold water and pat dry with paper towels. Lightly sprinkle the breasts with salt and pepper and place them in the baking dish on top of the shallots. Spread 1 teaspoon of Dijon mustard over each breast. Top with the remaining shallots. Cover the chicken with the cheese and breadcrumb mixture. Combine the chicken broth and white wine and pour over and around the chicken. Dot with 2 tablespoons of diced butter.

Bake uncovered in a 350-degree oven for 35 to 40 minutes, or until the topping is bubbly and lightly browned and the chicken is tender. Let stand for 5 minutes before serving. Serves 4.

— Recipe by Jayni Carey