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So, yeah.
I have a love hate relationship with dijon mustard. It’s either really good, or it sucks. I can only eat Grey Poupon, because it’s the one that tastes the best to me, and doesn’t leave a funky aftertaste in my mouth like other brands. I’ve noticed that, the more additives that are in it, the weirder it tastes.
But I digress.
My eMeals plan for last night was kinda meh. I just wasn’t feeling the seafood paella, especially because there would be no seafood in it. So I decided to go through some bookmarks I amassed a while back. Needless to say, my Pinterest boards need some refreshing, and I need to do some bookmark reorganization. And maybe clean some out that I know I’ll never make. After all, I have an entire folder devoted to mac and cheese recipes!
I had boneless skinless chicken breasts, so I hunted down a recipe for them using things I already had. Somewhere along the line, I had bookmarked an article on TipNut, called 14 Ways to Jazz Up Chicken Breasts. Included in this list was something called The World’s Best Chicken, so of course I was intrigued. It called for dijon mustard and maple syrup, both of which I had plenty of. I wasn’t totally sold on the combination of flavors, but I decided to give it a try anyway. Boy, was I surprised! It was very tasty, and the combination of oven temperature and cook time yielded a perfectly cooked, tender and juicy chicken breast, which I always seems to come up short on (the tender and juicy part). Mr. Fox enjoyed it, and they went amazingly well with the Ooh Damn Potatoes I made (recipe to come later). So so tasty. I am so glad I got over my fear of flavor, because the maple syrup and the dijon mustard went REALLY well together.
An interesting combination of dijon mustard and maple syrup makes this a tasty item at the dinner table!
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup dijon mustard
- 1/4 cup maple syrup
- 1 tbsp red wine vinegar
- salt and pepper
- fresh rosemary
Directions
- Start by taking a fork and stabbing holes in the chicken breasts, evenly spaced. Then rub with salt and pepper and place in a greased baking dish.
- In a bowl, combine the dijon, maple syrup and red wine vinegar and mix until smooth.
- Pour the sauce over the chicken breasts, making sure they're well covered.
- Bake in a 425 degree oven for 35 minutes, or until desired doneness.
- Sprinkle fresh rosemary on top of the chicken breasts when serving.
Notes
This recipe was adapted from The World's Best Chicken, originally posted by Rachel Schultz.
recipe maple dijon boneless skinless chicken breasts
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