Chicken is healthier than beef but cowboyfriend is a cattle rancher so I spend a lot of time trying to make chicken super delicious so our hearts and colons can take breaks from red meat. I adapted this recipe and added some herbs & spices to make the chicken taste a bit more vibrant. The sauce keeps the chicken juicy and the sauce stays creamy and savory with a node of sweetness that is just so delicious when paired with the astringency of rosemary. Serve with potatoes and steamed veggies for an absolutely delicious, inexpensive and easy to make dinner.


3 chicken breasts

1/4 cup AA maple syrup

1/4 cup yellow mustard

1 tsp fresh rosemary; chopped

1 tsp liquid aminos

1/4 tsp black pepper

DIRECTIONS: Preheat the oven to 400°F. Whisk together the maple syrup, mustard and liquid aminos. Put the chicken into a 9×9” or 8×8” square baking dish. Sprinkle black pepper onto the chicken and pour the mustard mixture over the chicken evenly. Flip the breasts over a couple of times so that each side is evenly coated. Sprinkle the rosemary over the chicken and flip the breasts around in the sauce a bit longer.

Put the baking dish into the oven and set the timer for 40 minutes. After 20 minutes flip the breasts over and baste. Baste the chicken every 7-10 minutes for 40 minutes or until the thickest part of the chicken is at 140°F. Let the chicken sit for 5-10 minutes so that the juices can go back in the chicken. Serve with the sauce that is left in the pan.


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