A quick, simple dinner option with lean protein and great flavor. The choice of grainy mustard in this recipe is what makes it special.
It’s important to utilize the grainy French mustard in this recipe. Also, for natural sugars, use pure maple syrup, not maple-flavored corn syrup. Basil or marjoram can be substituted for the thyme with good results.
- 2 large skinless chicken breasts
- 2 tablespoons grainy French mustard
- 2 tablespoons Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon dried thyme
- 2 tablespoons pure maple syrup
- Preheat oven to 375 degrees F.
- Rinse the chicken and pat it dry.
- To butterfly the chicken breast, lie the breast down flat on a cutting board. Place your palm on top of the chicken breast so that your fingers are out of the way. Take your knife and cut the chicken breast in half parallel to the cutting board. But don’t cut all the way through to the other side; instead, stop about ¼” from the other edge of the chicken so that you can open the breast like a book. This will make two thinner breasts which will cook more quickly.
- Place the chicken breasts in a glass baking dish.
- Combine mustard, garlic, thyme and maple syrup in a small bowl.
- Spread about 1½ tablespoons of the mustard mixture evenly on top of each chicken breast, being careful to cover as much of the surface as possible to form a “crust.”
- Bake for 20 to 25 minutes.
- Remove the chicken from the oven and turn your oven to broil.
- Place the chicken back in the oven on the second highest rack and cook until mustard mixture has formed a crust and is slightly hardened, approximately 4 minutes.
- Serve with rice and vegetable.
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