Maple Dijon Chicken
Okay, this looks lumpy and gross, I know. But man, it is SO GOOD. It’s a great way to use whatever boneless, skinless chicken you have in the fridge, particularly if you keep maple syrup around (which I do). It’s flavorful, doesn’t require long marinating time (or, uh, any marinating time), and uses fairly common ingredients. It was also thoroughly enjoyed by all members of my household.
Maple Dijon Chicken, adapted from Budget Bytes
3-4 boneless, skinless chicken breasts
1/4 c. Dijon mustard
2 Tbsp. maple syrup
1 Tbsp. olive oil
1 Tbsp. (scant) soy sauce
2 cloves garlic, minced fine
1 Tbsp. fresh rosemary, minced fine
Preheat the oven to 375F. Spray a 2-quart casserole dish with nonstick spray (or oil it in your preferred way). Dry off the chicken boobs and plop them in the dish, then set it aside and wash your chickeny hands.
Mix the mustard, syrup, oil, soy, garlic and rosemary. Pour the mixture over the chicken, making sure to coat it all. Cover the dish with foil and bake for 30 minutes or so; remove the foil, drizzle juices over the chicken with a spoon, and bake for an additional 15-30 minutes, or until the chicken is cooked through. Drizzle more while the chicken rests. Serve and enjoy!