This is one of those meals that work nicely when you have had a busy day or you don’t have much time to make dinner. It only takes about five minutes to toss together and then after thirty minutes, give or take, in the oven. Ta-da! Dinner is done. We will often make extra meat just so that we can have it in the fridge for sandwiches and wraps for lunch the next day. Make sure if you want that, you make extra though, because there won’t be leftovers otherwise. Check out what they are saying about this recipe over at Laa Loosh:
“Very, very mustardy… but good!”
Feel free to play around with the mustard to syrup ratio to find a level that you like the most.
16oz boneless, skinless chicken breasts (4, 4oz breasts)
1/2 cup Dijon mustard
1/4 cup Hungry Jack maple syrup
1 tbsp Heinz apple cider vinegar
1 tbsp fresh rosemary, chopped
Salt & pepper
Preheat oven to 375 degrees.
In a small bowl, whisk together the mustard, maple syrup and vinegar.
Spray a small, oven safe baking dish with non-fat cooking spray.
Season both sides of chicken breasts with salt and pepper. Then place chicken into baking dish.
Pour mustard mix over chicken. Cover with foil, and place in oven.
Cook for about 25-30 minutes, or until chicken is cooked through, basting once or twice through to make sure sauce is keeping the chicken well coated.
When ready, top with fresh rosemary and serve.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: If the sauce is too thin, thicken it up with flour.
Thanks again to Laa Loosh for this succulent recipe.