Page 92 - 2016TOHCookbook

Mustard Maple Chicken
Queeney Family | GLOUCESTER, MA
“With five of us, I often try out recipes I hope everyone will like. Well, this one is
it! It is easy to put together and enjoyed by all.” KRISTA QUEENEY
INGREDIENTS
Serves 4
1⁄2 cup Dijon mustard
1⁄4 cup maple syrup
1 tablespoon rice wine vinegar
1 pound boneless skinless chicken breasts or thighs Salt
Ground black pepper
Steamed white rice, for serving
Chopped fresh rosemary, for garnish
PREPARATION
1. Preheat oven to 450°F.
2. In a bowl, whisk together the mustard, maple syrup and vinegar. Set aside.
3. Place the chicken into a foil-lined or disposable 8- by 8-inch baking dish and season with salt and pepper. Pour the maple-mustard mixture over the chicken, turning to coat evenly.
4. Bake until a meat thermometer inserted into the thickest part of the chicken registers 165°F, about 40 minutes, basting the tops of the chicken with the sauce halfway through cooking.
5. Let rest for 5 minutes before serving. Divide the chicken and rice among serving plates. Whisk the remaining sauce in the baking dish before spooning it over the chicken. Sprinkle lightly with rosemary.
PAGE 82 | UMASS DINING