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Monday, January 21, 2013

Cook: Maple Mustard Chicken


Ok, I know that's not the most appetizing title but trust me when I say this stuff was good! The original recipe can be found here

Ingredients: 
  • 4-6 boneless, skinless chicken breasts or strips
  • 1/4-1/2 cup sweet and spicy mustard
  • 1/4-1/2 cup maple syrup
  • Salt and pepper
  • Olive oil
  • Parsley and/or chives for garnish

Directions:


Preheat your oven to 400 degrees. Mix together the mustard and maple syrup. Don't skimp and use crappy syrup. Get REAL maple syrup...you know...the kind from a tree! Mrs. Butterworth and Aunt Jemima aren't cuttin' it anymore. Not in this household anyways! I used 1/4 cup of each but I think next time I'll do 1/2 cup of each so there's more sauce. Just do it however you think it'll taste best! If you like mustard, add more mustard!

This is how I made the recipe, but I think it would be even better if the chicken was marinated overnight in this sauce. That's how I plan to make it next time. 


Lay your chicken out in an oven safe dish.


Drizzle your EVOO on top.


Salt and pepper those bad boys!


Pour on the maple mustard dressing. 


Sprinkle some parsley and/or chives (I did both because I already had them mixed) for some pretty garnish. Just do it, it's not like they taste bad! Or like anything for that matter.


Bake for about 30 minutes. The downside to this is that the sugars in the maple syrup burn and make a horrible black crust on the dish. Another note for next time, either use a disposable baking pan or line your dish with aluminum foil! It's nothing a good soak in the sink won't cure, but still, if you're like me, you hate dishes and especially ones that require more work!


Add a little salad on the side and some fresh pineapple and there you have it! My husband LOVES pineapple so I bought one at the store the other day and knew he'd love to see it cut up and ready to eat.


A very delicious dish that will be sure to please your family! My husband couldn't get enough of it! 

Are you a fan of mustard? What kind do you like to stick with? This recipe would be great with just about any type of mustard! 

Till next time,
Catherine



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