We’ve collected a plethora of wonderful recipes from chefs over the past 8.5 years and we want to share what we have. Check back here twice a week for new content from your favorite Philly and out of town chefs to add some spice to your home cooking repertoire.

If you have a moment, please head to the following websites to see how you can donate or take action to help support our beloved Philadelphia dining scene. We look forward to seeing you all again soon.

Save Local Restaurants  /  Save Philly Eats

Our last COOKing at Home post provided you with all you needed to prepare a multi-course Indian feast, a perfect weekend project. Today’s post takes you in a completely different direction – a 15-minute, three-ingredient dish perfect for a busy weeknight dinner. This Parmesan Dijon Chicken, courtesy of dietitian and wellness advocate Katie Cavuto of Nourish.Breathe.Thrive, just might become a staple in your home, as it has in Katie’s.

Parmesan Dijon Chicken

1 lb boneless, skinless chicken breasts or tenders (if breasts, butterfly each lengthwise into two portions)
1/4 cup country dijon mustard
4 oz shredded parmesan cheese, more if needed

Preheat oven to 425°F.

Place the chicken tenders or breasts (butterfly first) in a bowl. Add the mustard. Mix to coat the chicken with the mustard.

Place the cheese on a small plate. “Breading” one piece of chicken at a time, lay the chicken on with cheese to coat each side. Place the cheese coated chicken into a baking dish. No need to oil the pan.

Once all of the chicken is coated with cheese and placed into the pan, place the pan on the middle rack and bake for 12 minutes.

Turn your oven to broil. Broil the chicken for 3-5 minutes to brown. Checking after three minutes to prevent burning.

And for those days when you simply don’t feel like cooking, The Philadelphia Inquirer has a comprehensive list of area restaurants who are offering takeout and delivery!