Ingredients:
- 1-1 ½ lbs of chicken breasts (I used a 1.23lb package and cut the breasts in half so I had four thin-sliced breasts)
- ½ cup Dijon mustard (I would probably make this amount 1/3 next time)
- ¼ cup maple syrup – the real stuff
- 1 tbsp rice wine vinegar
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp cornstarch
- Fresh rosemary to garnish as desired
- Preheat the oven to 450, and line a 8x8 pan with tinfoil
- Mix together the mustard, syrup, rice vinegar & spices in a bowl
- When ready, put the thin-sliced chicken breasts in the pan, and then cover with the sauce. I turned the chicken over a couple of times to make sure each side was coated. Bake in the oven for about 40 minutes.