Tonight I’m having a couple of dear friends (former co-workers) over for dinner and a long overdue girl’s night. I’ve had my eye on a recipe for sometime whose title The World’s Best Chicken was a claim that I decided is worth testing.  I love a recipe that doesn’t require me to miss out on cocktail hour with my guests by simply baking in the oven – easy right?

The simplicity of this recipe with a few select but flavorful ingredients including fresh herbs from my garden made this the right choice for tonight.  Here’s how easy it is:

3-4 boneless, skinless chicken breasts – cut into 2 tenders each
½ cup Dijon mustard
¼ cup maple syrup
1 tablespoon red wine vinegar
Salt & pepper
Fresh rosemary

Fresh chopped flat leaf parsley and rosemary to garnish before serving.
Preheat oven to 425 degrees.
In a small bowl, whisk together mustard, syrup, and vinegar plus some chopped fresh rosemary and pepper.

OMG! This is so tasty...
OMG! This is so tasty…

Place chicken breasts into 9×13 lined baking dish (I doubled lined it with foil for easy clean up).


Season with salt & lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated.

Bake for 30 minutes, or until meat thermometer reads 165 degrees.

Season with fresh rosemary and chopped flat leaf parsley just before serving.

Adapted from


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