It’s been a while since I’ve posted a chicken recipe. We’ve been eating chicken all right, but I’ve had a handful of recipe fails lately that did not make the cut to be featured on the blog. For weeks, I have been craving a solid honey mustard chicken recipe. It took me fives tries before I came out with this one, but that didn’t stop me from continuously trying to make the perfect chicken recipe. Whether your challenge is training for a ½ marathon, making strength gains at the gym or, like me, cooking new recipes… remember, taking on any new challenge can have its own set of triumphs and letdowns. It’s important to not let those set-backs get in the way of you achieving your goal and boy, am I glad I didn’t quit. My husband has already asked me to make this recipe again since finally nailing it! It’s quick, simple and can be served by itself or prepared in a salad.
- 3-4 chicken breasts
- ½ cup Dijon mustard
- ½ cup pure maple syrup (not the generic syrup we’re most accustomed to)
- 1 tbsp red wine vinegar
- Salt and pepper to taste
- 2 tbsp of fresh rosemary or 1 tbsp dried rosemary
- Pre-heat oven to 375oF. Lightly season chicken breasts with salt and pepper and lay in cooking dish.
- Meanwhile whisk together mustard, syrup and red wine vinegar. Pour mixture over chicken breasts and cook for 30-35 minutes.
- Sprinkle rosemary on top of cooked chicken and serve warm.