Ingredients
- 1 package of skinless chicken breast
- 1/2 c. Dijon mustard
- 1/4 c. Maple syrup
- 1 tbsp. rice wine vinegar
- fresh rosemary
- salt and pepper
Directions
- To make this chicken, which you should absolutely do immediately, preheat your oven to 450ºF.
- Then, mix together 1/2 cup of Dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar.
- Put a 1.5 pound package of chicken breasts into a foil-lined, oven-proof baking dish.
- Six chicken breast came in my package, which made enough to serve 3 people.
- Then, salt and pepper the breasts .
- Pour your maple mustard mixture over them, turning the breasts in the mixture so they are fully coated.
- Put the chicken into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF.
- Baste the tops of the chicken with more sauce half way through.
- Let the chicken rest for 5 minutes before serving.
- Plate the chicken, making sure to spoon some extra sauce over the top.
- Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs.