Creme Fraiche Dijon Baked Chicken

I'm starting with the photo because....Yum! This was delicious. I originally found it on Pinterest but I'm linking to the blog so you have the easy access to the recipe. I'm also showing my adaption of it below.

Creme Fraiche Dijon Baked Chicken
by The Meat and Potatoes Foodie (adapted by yours truly)

Ingredients:
2 boneless skinless chicken breasts
1/2 cup creme fraiche
juice of a small lemon
2 teaspoons whole grain Dijon mustard
1/4 cup white wine
2 tablespoons shredded Parmesan
1 small shallot (size of a fig), diced
pinch fresh ground nutmeg, red pepper flakes, kosher salt and pepper (preferably ground tricolor pepper if you have it)

Directions:
Preheat oven to 350.

In a shallow baking dish, mix together the creme fraiche, lemon zest, mustard, stock, Parmesan, shallot, nutmeg and peppers and salt.

Add the chicken. Sprinkle the tops lightly with salt then turn over in the creme fraiche mixture to coat. Push around the dish so that they're evenly spread apart then put in the oven and bake for 25-30 minutes (this depends on the size of your chicken - mine was organic and on the small side) or just until cooked through. The sauce should just be beginning to bubble around and in between the chicken. Let rest for 5 minutes before serving.
I served with rice and steamed veggies.

Apple, Swiss, Dijon Panini

I've been eating apples and cheese together since I was little. Usually apple slices topped with a hunk of cheddar and sometimes with peanut butter slathered on. I love the sweet and salty combination. Melty brie with apples and pecans is one of my favorite things during the holidays. The other night I had no idea what to make so I started pulling random ingredients out of the fridge and I came up with my new favorite panini- apples, swiss cheese and a little dijon mustard on french bread. So delicious.

 Ingredients you will need. I also use canola oil spray on the bread before grilling and then I add a little unsalted butter to the pan.

 Spread a little mustard (just a little as dijon is really strong) add a slice of cheese, top with thinly sliced apples, add another layer of cheese then top with another piece of bread and cook in a little butter on medium-high heat until desired doneness. I like mine really toasty. If you're making a lot of them, place the already cooked paninis in a warm oven until you're ready to serve.

 Mmmmm....I wish I had one right now. I served a mixed greens salad with cucumbers and radishes on the side drizzled with balsamic vinagrette.

How do you like to eat your apples?