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Maple-Mustard Baked Chicken

September 13, 2009

I know the title sounds really off putting, but trust me, these ingredients make the tastiest chicken ever. I made the simple marinade in the morning and tossed in a couple chicken breasts and let it sit in the fridge for a couple hours before I baked it. You can let it sit for however long, but I always like to let chicken marinade longer for more flavor. Using Panko breadcrumbs in this dish is a great alternative to deep frying the chicken. The chicken still came out super moist and tender, with a wonderful sweet and savory flavor from the marinade. You can enjoy this crunchy chicken at home or take it to a picnic. If you happen to have leftovers, sandwich a piece of chicken in between two pieces of bread and you have yourself a quick and tasty meal. For the best flavor, shop for locally raised natural chicken and grade B maple syrup. Make it a meal with a side of quinoa and mixed greens.

Maple-Mustard Baked Chicken

Makes 2 servings

  • 1.5 tablespoons Dijon mustard
  • 1 tablespoons pure maple syrup
  • 1/2 teaspoon dried basil
  • freshly ground pepper and salt
  • 1/2 tablespoon olive oil
  • 2 pieces of chicken breasts, skin removed
  • 1/2 cup Panko breadcrumbs

1. Whisk mustard, maple syrup, basil, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
2. Preheat oven to 400°F. Set a wire rack on a large baking sheet.
3. Combine breadcrumbs and oil in a bowl. Dredge each chicken piece in the breadcrumbs and arrange breaded-side up on the wire rack.
4. Bake until golden brown 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.

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