Ingredients

The following ingredients have 5 Servings
  • 3/4 cup spicy brown mustard
  • 1/4 cup pure maple syrup
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon plus 2 teaspoons red wine vinegar
  • 4-6 boneless skinless chicken breasts (1 1/2 to 2 pounds)
  • Salt and pepper
  • Fresh rosemary for garnish

Instruction

  • Preheat the oven to 425 degrees F. Lightly coat a 9X13-inch pan with cooking spray.
  • In small bowl or liquid measuring cup, whisk together the mustard, maple syrup, brown sugar and red wine vinegar. Set aside.
  • Arrange the chicken in the prepared baking dish with the chicken pieces not touching - just a little space between each. (If you are using 6 chicken breasts instead of 4, you may want to use a smaller 8X8-inch or similar-sized pan for 2 of the chicken pieces). Liberally salt and pepper both sides of each chicken breast.
  • Pour the sauce mixture over the chicken, lifting the chicken here and there to allow the sauce to spread underneath the chicken. Bake for 15 minutes. Remove the pan from the oven and carefully spoon some of the sauce from the bottom of the pan onto each chicken breast. Cook for 8-12 minutes more until the sauce is bubbly and the chicken is cooked through (will register 165 on an instant read thermometer). Don't overbake! Just get that chicken perfectly nice and juicy.
  • Remove from the oven and sprinkle with fresh rosemary. Serve immediately.