One of my professors offered to share some recipes with us, one day, so I took her up on that offer! This is one of the recipes she gave me. The combination of Dijon mustard and maple syrup was interesting to me, but I was a little hesitant about the rosemary. My first encounter with it was when I was a child and I thought that it was pine needles. I didn’t like it then, and I have never really used it in cooking ever since.
I thought I should probably give the rosemary a second chance, despite my fears. I tried this recipe, adjusting the proportions slightly, and found that, actually, it really was as good as it was put up to be! It is similar to honey-mustard chicken but with it’s own savory flavor. If you make extra sauce it is good drizzled over crisp potatoes as well!
2 chicken breasts
1/4 cup Dijon mustard
3 TBS maple syrup
1/2 TBS rice vinegar
Rosemary, for garnish
Preheat the oven to 450 F.
Cut the chicken into strips. I do this while the chicken is still partially frozen, because it is much easier. Put the chicken strips in a small baking dish (they can be slightly overlapped if needed). Whisk together the Dijon mustard, maple syrup and rice vinegar. Brush half of the Dijon mixture over the chicken. Bake for 20 minutes and remove the chicken to pour out any excess liquid that may have come out of the chicken. Brush the remaining sauce over the chicken and bake for another 15-20 minutes, until the chicken is completely cooked.
Adapted from Witty In the City.