It was another night for chicken in the Wood house, and when I’m busy at work, I like to bake chicken breasts. You can do a variety of tasty dishes just by varying the sauce you bake them in. Tonight’s designated recipe featured pure maple syrup and Dijon mustard along with a few herbs to jazz things up a bit. It’s super simple and takes only a few minutes to put the sauce together. You can marinade the chicken for a bit if you have the time, or simply pop the chicken into the oven to get dinner on the table quick. The boys loved this and said I can make this again – add another recipe to the taste-tested and approved list 🙂

Maple Dijon Chicken

3 to 4 skinless, boneless chicken breasts

1/2 cup pure maple syrup

1/2 cup good Dijon mustard

1/2 teaspoon dried thyme leaves (or can use a few sprigs of fresh)

1/2 teaspoon dried rosemary (or use a few sprigs of fresh)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Preheat oven to 350 degrees Fahrenheit. Spray a small baking dish with nonstick cooking spray. In a small bowl, combine all the sauce ingredients, mixing well to combine. Brush the sauce over both sides of the chicken breasts, and place the chicken in the prepared baking dish. Pour any extra sauce over the tops of the chicken. You can refrigerate this for a few hours if you desire before baking.

Bake chicken at 350 degrees Fahrenheit for about 40 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. Serve with the extra sauce spooned over top of the chicken.

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