THE WORLD'S BEST CHICKEN
Such a bold claim! I'm willing to make it. The husband raved. My taste buds have never been so tickled. Others have called it, "So Good it Can't Be Described, Explosion on Your Taste Buds Chicken." Seriously, I wouldn't toy with you, reader. Also, let's talk about the elephant in the room. Mustard. I don't like it. But. Turns out I don't mind Dijon in the right quantities BECAUSE I LOVE THIS. Source: http://rachelschultz.com/2012/07/11/worlds-best-chicken/
Provided by Gipperkm
Categories Poultry
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 425 degrees. In a small bowl, mix together mustard, syrup, and vinegar.
- 2. Place chicken breasts into 9×13 lined baking dish. Season with salt & pepper. Pour mustard mixture over chicken. Make sure each breast is coated. Put some more pepper on, if you please. No need to marinate. (I love that because I hate marinating/often forget to until it's too late.).
- 3. Bake for 30-40 minutes, or until meat thermometer reads 165 degrees. Exactly how long you should leave it in is based on personal preference and your oven. I like my chicken borderline dry, so I leave it in the full 40 minutes, and sometimes even bump the heat up to 450 degrees to really get the flavors baked on. (This is where having lined the pan with foil will keep clean up easy!) There will be extra sauce in the pan, which you can elect to toss out or use for extra flavoring.with rosemary. Prepare for people to ask you to make it again.
- 4. Season with fresh rosemary. And prepare for people to ask you to make it again!
Nutrition Facts : Calories 276.4, Fat 5.8, SaturatedFat 1, Cholesterol 100.7, Sodium 657.1, Carbohydrate 19.8, Fiber 1.4, Sugar 16.2, Protein 35.2
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