Every month, a newsletter from The Baker’s Pantry* arrives in my inbox. Their January newsletter featured the recipe for “The World’s Best Chicken.” Quite a claim, and I was a bit skeptical. But, the dish was dairy-free and combined some interesting ingredients, so I gave it a try.
The man of steel and I didn’t think it quite lived up to it’s name, though it was very good. Good enough to try again this summer. Maybe fresh rosemary from my herb garden instead of dried tarragon (I was out of rosemary) will elevate the dish to “World’s Best Chicken” status. Stay tuned for that announcement come June or July!
Baked Chicken with Mustard and Maple Syrup
2 boneless, skinless chicken breasts
1/4 cup Dijon mustard
2 tablespoons maple syrup
1 1/2 teaspoon red wine vinegar
Salt & pepper
Fresh rosemary
Preheat oven to 425 degrees. In a small bowl, whisk together mustard, syrup, and vinegar.
Place chicken breasts into a baking dish. Season with salt & lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated. Add more pepper if you like.
Bake for 30-40 minutes, or until meat thermometer reads 165 degrees. Season with fresh rosemary and serve.
I halved amounts make the dish for two. The recipe above is the halved recipe.
*The Baker’s Pantry is an old-fashioned family-owned country store in Dallas Center, Iowa. It sells Amish, organic, and other premium quality foods purchased in bulk and repackaged. I stop by every few months to stock up on coarse ground wheat flour, bulk aluminum-free baking powder, and bulk and whole spices I can’t find anywhere else.
