Sweet Mustard Baked Chicken

Well, around here we do love our chicken and we really love our mustard.  Combine the two, and there'll be no leftovers in our house.  This recipe is scrumptious with only a few ingredients and quick and easy to prepare.

Since there were just two of us, I used chicken tenders instead of breasts (five 2-ouncers) and because they were much smaller, they cooked in under 15 minutes (about 8 minutes, then turning for another 5 or so minutes).  I also halved the mustard sauce.  I served it with those wonderful crushed potatoes (see September 5th post) and a green vegetable.  Perfect dinner, any time of the year.

SWEET MUSTARD BAKED CHICKEN (4-6 servings)

3/4 cup spicy brown mustard
1/4 cup pure maple syrup
2 Tbsp packed light brown syrup
1 Tbsp plus 2 tsp red wine vinegar
4-6 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
S&P
fresh rosemary, chopped, for garnish

Preheat oven to 425F.  Lightly coat a 9x13" pan with cooking spray.

In a small bowl or liquid measuring cup, whisk together the mustard, maple syrup, and red wine vinegar.  Set aside.

Arrange the chicken in the prepared baking dish with theh chicken pieces not touching, just a little space between each (if you are using 6 chicken breasts instead of 4, you may want to use a smaller 8x8" or similar-sized pan for 2 of the chicken pieces).  Liberally S&P both sides of each chicken breast.

Pour the sauce mixture over the chicken, lifting the chicken here and there to allow the sauce to spread underneath the chicken.  Bake for 15 minutes.  Remove the pan from the oven and carefully spoon some of the sauce from the bottom of the pan onto each chicken breast.  Cook for 8-12 minutes more until the sauce is bubbly and the chicken is cooked through (will register 165 on an instead-read thermometer).  Don't overbake!  Just get that chicken perfectly nice and juicy.

Remove from the oven and sprinkle with fresh rosemary.  Serve immediately.