maple-mustard chicken

Maple-Mustard Chicken

This recipe comes directly from my favorite food magazine- Cuisine At Home (December 2008.) I give it 5 stars because it's easy, delicious, different, and very reasonable to throw together on a week night. I have not changed the recipe at all - very nice just the way it was written. Tonight I used thin slices of the chicken in a huge salad...... leftovers were for sandwiches the next day.

Here's what you need:

3 T Dijon (no substitutions)

2 T maple syrup (use the real stuff here, you want the flavor of maple, not just sugar)

1 T whole-grain mustard

1 T brown sugar

1/4 t dried thyme (secret ingredient, please don't substitute.... )

boneless, skinless chicken breasts

salt and pepper



Here's what you do:

Mix the mustards, syrup, sugar and thyme to create this beautiful glaze - look at that color!

Line a baking sheet with foil (you'll be glad)

generously salt and pepper the chicken (I usually do not add salt when I cook, but when baking chicken I think it's needed..... )

Brush chicken with glaze and bake at 350 degrees for about 30-45 minutes.

While chicken is baking, continue to brush on more and more of the glaze.

Cooked chicken should reach an internal temperature of 165 degrees. I always use a meat thermometer to be safe.

You might notice that (once again) I split the chicken in half width-wise..... I like it thinner. The baking time above is for a full breast.