From Pinterest via Rachel Schultz’s blog
I kept seeing this recipe pinned over and over again on Pinterest. It’s a pretty bold claim to make, so I had to try it for myself. I wouldn’t say it was the world’s best chicken, but it was pretty good in addition to being a little different than most poultry recipes.
Prep: 10 minutes | Bake: 425° | Cook: 30-40 minutes | Makes: 4 servings
4 boneless, skinless chicken breasts
1/2 C Dijon mustard
1/4 C maple syrup
1 Tbs red wine vinegar
Salt & pepper
Preheat oven to 425 degrees. In a small bowl, mix together mustard, syrup, and vinegar.
Place chicken breasts into 9×13 greased baking dish. Season with salt & lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated. No need to marinate.
Bake for about 30-40 minutes, or until meat thermometer reads 165 degrees. Exactly how long you should leave it in is based on personal preference and your oven. I like my chicken borderline dried out, so I leave it in the full 40 minutes, and sometimes even bump the heat up to 450 degrees to really get the flavors baked on. (Line your pan with foil to keep clean up easy!) There will be extra sauce in the pan, which you can elect to toss out or use for extra flavoring. You do not need to cover the pan with foil.
Season with chopped rosemary.
I followed this recipe without making any changes. Well, I only made two servings. Oh, I also used regular pancake syrup — maple is far too expensive for my taste.
The syrup added a really great flavor to the almost smokey taste that Dijon mustard has. The addition of the red wine vinegar left a little zing. I served the meal with a packet of flavored rice and grilled asparagus (with a dash of salt and pepper and a drizzle of olive oil).
I’m definitely going to make this one again. Next time I will make sure the chicken is evenly coated by shaking it up in a plastic bag.