Mustard Maple Chicken Fillets (aka World's Best Chicken)

So chicken fillets in hand (well out defrosting for dinner) and I really needed some inspiration.  So I turned to good old Google.  Typing in "Chicken Fillet Recipes" and praying that something would catch my eye and inspire me.

 

One of the google hits was called 60 Awesome Ways to Spice Up Boring Chicken Breasts (yep of all the eye grabbing titles to choose). Of course me being me that was the first link I clicked on - and gee was I amazed!!  After having a look at several of the recipes via links I got down to number 45 and it was hook, line and sinker for me.  I immediately thought that is what we are having for dinner.

 

Oven baked with minimal ingredients always is a win win - often these recipes are quick, simple and involve the least amount of washing up.  There was no need to marinate before hand and all the ingredients I had on hand.

 

The title of "World's Best Chicken" of course is quite bold.  But it's an understatement.  For such a truly easy and foolproof dish the flavour was magnificient.  The chicken was tender and juicy.  The sweet tanginess of the mustard, maple syrup and vinegar combined was out of this world. 

 

Infact, for the first few mouthfuls the table was silent savouring every mouthful each of us took but at the same time we were looking around the table to see if others were having the same experience....

 

You MUST try the Worlds Best Chicken....

Mustard Maple Chicken Fillets (aka World's Best Chicken)

(recipe adapted from Rachel Schultz)

 

Serves: 6

ProPoints per serve: 8

 

cooking spray
6 boneless, skinless chicken breasts

3/4 cup Dijon mustard

1/2 cup maple syrup

2 tablespoons red wine vinegar

salt

freshly ground black pepper

2 tablespoons fresh rosemary, chopped

Preheat oven to 180 degrees Celsius.

In a small bowl, whisk together mustard, syrup, and vinegar.

Place chicken breasts into a large rectangle casserole dish or a lined baking dish. Season with salt and lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated. Sprinkle with some more pepper.  Sprinkle with chopped rosemary.

Bake for 30-40 minutes or until chicken is cooked through.

Place fillets on serving platter or individual plates.  Drizzle remaining sauce evenly over chicken.  Serve.

 (Click here for a printable version of this recipe)