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Saturday, March 29, 2014
Maple Dijon Chicken
I think everyone on Pinterest has tried this recipe or has it on their short list for new recipe night. Most frequently I see the recipe titled "Man-Pleasing Chicken" and sometimes the description will say "...explosion on your taste buds." Almost every blogger I follow has posted some version of it. Who knows where the recipe originated? I certainly don't.
I think it's just natural to combine maple syrup and dijon mustard. It's a combination that works quite well with pork. I know my family uses dijon mustard and maple syrup as a glaze on our holiday hams. So why wouldn't it work on chicken?
I made a small change from the original recipe. I cannot get Aaron to eat chicken thighs. I love them because they just absorb so much flavor from anything you cook them in and they have enough natural oils to prevent having dry chicken for dinner, but Aaron says they are too greasy. So I substituted chicken breasts for the chicken thighs from the original recipe. I don't think it lost any flavor because the maple dijon sauce is just that good.
So if you haven't tried that "Man-Pleasing Chicken" on your Pinterest board yet, go ahead. You won't regret it.
Maple Dijon Chicken
Source: Witty in the City
1 1/2 lb chicken breasts cut into 2-3 pieces each
1/2 cup dijon mustard
1/4 cup maple syrup (you can try it with the artificial stuff but I prefer the real thing when cooking with it)
1 Tbsp rice wine vinegar
salt and pepper
chopped fresh rosemary to finish
Preheat the oven to 450 degrees and spray a baking dish with vegetable oil spray.
Combine the dijon mustard, maple syrup, and vinegar in a bowl and mix with a fork until combined.
Place the chicken in the baking dish and season with salt and pepper.
Pour the mustard mixture over the chicken and turn to coat.
Bake at 450 degrees for 40 minutes or until the chicken is cooked through, baste once or twice while it's cooking.
Sprinkle with rosemary (which I forgot at the store) and serve warm.