What You'll Need
- four boneless, skinless chicken breasts
- one half cup Dijon mustard
- one quarter cup maple syrup
- one tablespoon red wine vinegar
- Salt & pepper
- Fresh rosemary
How to Make It
- Preheat oven to 425 degrees. In a small bowl, whisk together mustard, syrup, and vinegar.
- Place chicken breasts into 9×13 lined baking dish. Season with salt & lots of pepper.
- Pour mustard mixture over chicken. Make sure each breast is coated. Put some more pepper on, if you please.
- No need to marinate. (I love that because I hate marinating/often forget to until it’s too late.)
- Bake for 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 dry, 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. (This is where having lined the pan with foil will keep clean up easy!)
- There will be extra sauce in the pan, which you can elect to toss out or use for extra flavoring.
- Season with fresh rosemary.
- And prepare for people to ask you to make it again!
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