Tonight I’m going to make this chicken recipe for Nick that I’ve been wanting to try… with a few tweaks. Of course, I have to tweak it, thank my mother for that.
It’s got all the things we like, salty, sweet, savory all in one nice big, juicy, scrumdidlyumptious chicken breast. The best part of this is that it’s quick with little mess. No marinating necessary, which is key for me because I never remember to actually do that.
OK Step one: Give your chicken a little rinse and trim the fat, and cut out the veins. I hate veiny chicken. Blech.
Once it’s all nicely trimmed, place it in a baking dish. You can line your baking dish with foil like I did to eliminate mess and make your clean up quick. Salt and pepper your chicken. I used kosher salt and freshly ground pepper.
In a bowl, mix together 1/2 cup Dijon mustard, 1/4 cup maple syrup & 1 tbsp. red wine vinegar. Whisk it. Whisk it good.
Then pour it all over your chicken. Make sure the entire chicken breast is covered with the yummy sauce.
Grab some spices- rosemary, thyme, basil and season the top. Not too much, but just enough to give it some zing. If you’re into measuring, 1 tsp each.
Bake it in the oven at 425 degrees for 30-40 minutes or until your chicken is no longer pink in the center. If you have a handy meat thermometer, that would be 165 degrees.
I threw in potatoes 10 minutes before the chicken so we could have baked potatoes, mostly because top the tater was on sale this week and I couldn’t help myself.
P.S. Short on time? Lazy bones? throw this whole thing in the slow cooker (minus those potatoes) and cook on low for 3-4 hours.
- 4 boneless, skinless chicken breasts
- ½ cup Dijon mustard
- ¼ cup maple syrup
- 1 tablespoon red wine vinegar
- Salt & pepper
- Rosemary, Thyme, Basil
- 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. Top with herbs.
- Bake for about 30-40 minutes.
- Season with even more herbs. Let rest for 5 minutes, then serve.