Tuesday, June 11, 2013

Tasty Tuesday: Maple Dijon Chicken



1 3/4 pounds boneless skinless chicken, breasts or thighs
1/2 cup dijon mustard
1/4 cup maple syrup
1 tablespoon rice vinegar
sprinkling of fresh thyme or rosemary, optional
salt and pepper, to taste


Preheat oven to 450 degrees.
Butterfly the chicken or pound it to an even thickness, sprinkle them with salt and pepper, and place in a rimmed baking dish in an even layer.
In a small bowl, whisk together the syrup, dijon, and vinegar until well combined. Pour over the chicken. Sprinkle with the herbs, if using.
Bake for 35-40 minutes or until the chicken reaches 165 degrees. Baste with the sauce just before serving.
This recipe has been floating all over the blog world and pinterest. I believe I first saw in on Six Sister’s Stuff, but it’s originally from the I Love Trader Joe’s Cookbook.

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