19 November 2010

This is a recipe I got from Eating Well Magazine.

Maple Mustard Baked Chicken

1½ tbsp brown or Dijon mustard
1 tbsp pure maple syrup
1 tbsp canola oil, divided
1½ tsp finely chopped fresh thyme, or ½ tsp dried
¼ tsp salt
4 chicken breasts
¾ cup fresh breadcrumbs

Whisk mustard, maple syrup, ½ tbsp oil, thyme, and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.

Preheat oven to 400°. Set a wire rack on a large baking sheet.

Combine breadcrumbs and the remaining ½ tbsp oil on a plate. Dredge each chicken piece in the breadcrumbs and arrange on the wire rack leaving at least 1” between pieces.

Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°, about 35 to 40 minutes.

Makes 4 servings.

This was good, but nothing special. It's a nice twist on the usual honey mustard marinade. The chicken was very moist and tender (I marinated it for 4 hours), and the coating gets nice and crunchy. It was an easy dish to throw together; good for a busy weeknight.

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