After you eat chicken prepared this way, you might have the sense that I was keeping some sort of secret from you--or at least the thought of "where have you been all my life, dear chicken", as I had. This recipe is is whiz for busy weeknights, just fabulous for a for few reasons: It has a low amount of ingredients--six aside from salt and pepper, minimal prep before it gets chucked into the oven, and incredible flavor--something between smoky sweetness and tongue-tingling tang--the simple coating keeps the chicken from drying out, its interior stays juicy. (That's hard with chicken breasts, admittedly.)
I serve the burnished breasts over mashed potatoes, but cauli mash or wild rice is delicious as well. Even a buttered noodle would be great--really, choose your own starchy side with a green salad and this weeknight dinner is tough to beat.
Notes: Olive oil is extra virgin.
WEEKNIGHT MAPLE MUSTARD CHICKEN
Ingredients: 1 1/2-2 pounds chicken breast filets, 1 tbsp. olive oil, sea salt, pepper, 3 tbsp. brown mustard, 3 tbsp. Dijon mustard, 1/4 cup pure maple syrup, 1 tbsp. ground ginger, fresh chopped parsley.
1. Preheat and prep: Preheat the oven to 375* F. Brush the chicken breasts on both sides with olive oil. Season to taste with sea salt and pepper. Nestle the breasts into an oven-proof skillet or baking dish.
2. Make sauce and bake: Add the mustards, maple syrup, and ginger to a small bowl. Whisk to combine. Pour over the chicken, making sure to coat both sides of the breast. Bake for 45 minutes or until the center temperature has reached 160 degrees (it will raise another 5* as it cools.) Sprinkle with chopped parsley, serve with a starchy side.