Breaded Mustard Chicken Munnch

1.tut on some music. This should always be step 1.
2.treheat oven to 375.
3.tightly coat baking pan with non-stick spray.
4.thoroughly mix ground mustard, ground black pepper, salt, & onion powder in small bowl or ramekin. (This is separate from #5 because the salt & pepper keep the mustard from clumping.)
5.tour bread crumbs in ziplock bag. Add mixture (#4), seal, and shake it like a Polaroid picture (if you're listening to Outkast). Or do the Harlem shake, if you prefer. Or do the twist if you're a Beatles fan.
6.tinse chicken in water (do not dry) and put in ziplock bag, 2 at a time. Shake what yo' momma gave ya. Then put the now-breaded chicken on the baking pan, leaving space between the pieces.
7.tith the extra bread crumb mixture, stuff the cracks and crannies of each piece of chicken. Turn 'em over and get it in there good. No skin goes unbreaded! For advanced chefs, do this while standing on one leg.
8.tightly sprinkle shredded cheese over the top of each piece (optional).
9.take at 375 for 30 minutes. Internal temp should be 165, although I prefer mine a little underdone. Just make sure the meat is white-not pink-when you cut into it.
10.turn the music down a little so you can hear your wife talk about her day over the delicious meal.