1 ½ lb. package of skinless chicken breast
1/2 c.Dijon
1/4 c. Maple syrup
1/2 c.
1/4 c. Maple syrup
1 Tbsp. rice wine vinegar
Fresh rosemary
Salt and pepper
Preheat oven to 450. Mix together mustard, syrup, and vinegar. Put chicken breasts in a foil-lined, oven-proof baking dish. 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 165. 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 with some fresh rosemary.
Fresh rosemary
Salt and pepper
Preheat oven to 450. Mix together mustard, syrup, and vinegar. Put chicken breasts in a foil-lined, oven-proof baking dish. 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 165. 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 with some fresh rosemary.
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