I’ve been craving Gruyere lately, especially Gruyere with Dijon mustard, so I picked up some boneless, skinless chicken breasts last night and whipped this up in no time this evening. Less than an hour from start to finish… actually quite a bit less, which is a good thing since I forgot Cat had to leave early for work tonight and I wound up with 30 minutes less prep time than I thought! This is one of those things for which I really have a hard time writing down a recipe, since I pretty much winged my way through it, but I’ll give it a shot.

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Sometimes simple things are really nice. Our schedules around here are often bizarre, given that Cat works nights, on weekends, and we’re homeschoolers. That means that meals here don’t always easily fit into the categories of “breakfast,” or “supper,” or whatever… so having breakfast foods for an early evening meal isn’t something we consider odd, or even rare. Sometimes, though, I’ll give “breakfast” little touches that hopefully make them special. In this case… herbs.

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