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Recipes - Holy Yum Chicken

Recipe Name

Holy Yum Chicken

Submitted by epeck1193
Recipe Description Tangy chicken entree
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 5 Cook Time (minutes) 45 Ready In (minutes) 50
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
servingboneless skinless chicken breasts, 16 oz - 1 breast
1/2
cupDijon mustard
1
tablespoonred wine vinegar
1/4
teaspoonsalt
1/4
teaspoonblack pepper
1
tablespoonCornstarch
2
teaspoonsRosemary leaves, fresh, minced
Steps
Sequence Step
1Preheat oven to 450 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil.
2In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
3Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
4Bake, uncovered, for 40 minutes.
5Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
6Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You''ll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it''s still not thickening after 1 tbsp., you can add a little more.
7Sprinkle rosemary on top before serving.
8Serve with rice or potatoes or vegetables






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