Man Pleasin’ Chicken

I got this recipe from one of the teachers at the kids’ school...it was really good and easy to make! I always adjust slightly or make more of a recipe due to the size of my family so I’ll post how I made it. I used bone-less, skin-less chicken breasts split lengthwise instead of the chicken thighs and I used 1/2 c. maple syrup instead of the 1/4 c. it calls for. Those are the only changes in case you want to make it the original way.

3 boneless skinless chicken breasts split lengthwise to make 6 pieces
1/2. c dijon mustard
1/2 c. maple syrup (real maple, not pancake syrup)
1 tbsp. rice wine vinegar
fresh rosemary

Preheat oven to 450F. Whisk together in bowl dijon mustard, rice wine vinegar and maple syrup.
Line a 9 x 13 casserole dish with foil for easy clean up and place chicken breasts. Season breasts with salt and pepper on both sides. Pour maple mixture over chicken and turn them over to make sure all sides are fully coated. Bake for 30 mins. (Remember, I split my chicken breasts so they are thin and will cook through faster...increase time for whole breasts or thighs by at least 10 minutes).  I also turned my chicken once half way through baking time.  Let chicken rest for 5 minutes before serving. Spoon extra sauce on chicken after transferring to plate and then sprinkle with fresh chopped rosemary.  I served with wild rice and broccoli. Really good!