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This is really yummy, moist and tender
Enjoy!
World's Best Chicken
Author: Rachel Schultz
Serves: 4
Ingredients
4 boneless, skinless chicken breasts
½ cup Dijon mustard
¼ cup maple syrup
1 tablespoon red wine or apple cider vinegar
salt & pepper
fresh rosemary, finely chopped
Instructions
Preheat oven to 425°F.
Place chicken breasts into 9×13 greased baking dish. Pierce with tines of fork all over. Sprinkle with salt; set aside for 30 minutes.
In a small bowl, mix together mustard, syrup, vinegar, and pepper.
Pour mustard mixture over chicken. Make sure each breast is coated well.
Bake uncovered for about 30-40 minutes, or until a meat thermometer reads 165°F. For a more caramelized crust, leave chicken in longer or place under the broiler for a minute or two.
Season with rosemary.
Notes
To make this in the slow cooker, combine all ingredients and cook on low for 3-4 hours.
Recipe by Laura's Sweet Spot at
http://laurassweetspot.com/2013/05/23/worlds-best-chicken/
Enjoy!
World's Best Chicken
Author: Rachel Schultz
Serves: 4
Ingredients
4 boneless, skinless chicken breasts
½ cup Dijon mustard
¼ cup maple syrup
1 tablespoon red wine or apple cider vinegar
salt & pepper
fresh rosemary, finely chopped
Instructions
Preheat oven to 425°F.
Place chicken breasts into 9×13 greased baking dish. Pierce with tines of fork all over. Sprinkle with salt; set aside for 30 minutes.
In a small bowl, mix together mustard, syrup, vinegar, and pepper.
Pour mustard mixture over chicken. Make sure each breast is coated well.
Bake uncovered for about 30-40 minutes, or until a meat thermometer reads 165°F. For a more caramelized crust, leave chicken in longer or place under the broiler for a minute or two.
Season with rosemary.
Notes
To make this in the slow cooker, combine all ingredients and cook on low for 3-4 hours.
Recipe by Laura's Sweet Spot at
http://laurassweetspot.com/2013/05/23/worlds-best-chicken/