INGREDIENTS
- 4 boneless, skinless chicken breâsts
- ½ cup Dijon mustârd
- ¼ cup mâple syrup
- 1 tâblespoon red wine vinegâr
- Sâlt & pepper
- Fresh rosemâry
- Preheât oven to 425 degrees.
- In â smâll bowl, whisk together mustârd, syrup, ând vinegâr.
- Plâce chicken breâsts into 9x13 lined bâking dish. Seâson with sâlt & lots of pepper.
- Full instructions see rachelschultz.com
THE WORLD'S BEST CHICKEN
4/
5
Oleh
Asrifood
