Mustard, Maple and Rosemary Chicken with Almonds.
Mustard, Maple and Rosemary Chicken with Almonds.
Description
This sweet and tangy chicken is easy to make and tastes incredible!
Ingredients
- 6 7-oz boneless, skinless chicken breasts
- 1 cup Dijon mustard
- 1/2 cup maple syrup
- 2 tablespoons rice wine vinegar
- Fresh rosemary
- 3 oz toasted almonds, crushed
Instructions
- Preheat oven to 450° (F).
- Stir Dijon mustard, maple syrup and rice wine vinegar together in a bowl.
- Place chicken breasts in a large glass baking dish.
- Salt and pepper the chicken breasts.
- Pour the mustard/syrup mixture over the chicken breasts, then turn the breasts over to fully coat.
- Baste breasts once after about 20 minute of cooking.
- Cook until internal temperature of breasts reaches 165° (about 40 minutes).
- Let breasts stand for about 5 minutes after removing from oven.
- Add fresh chopped rosemary and crushed toasted almonds to top of breasts when plating.
Notes
Yield: 6 servings.
| Nutrition Facts |
|---|
| Amount Per Serving |
| Calories 379.1 |
| Total Fat 7.5g |
| Saturated Fat .78g |
| Monounsaturated Fat 3.57g |
| Polyunsaturated Fat 1.57g |
| Trans Fat 0g |
| Cholesterol 68.43mg |
| Sodium 883mg |
| Potassium mg |
| Total Carbohydrate 20.66g |
| Dietary Fiber 1.23g |
| Sugars 16.76g |
| Protein 47.9g |
| * These values were kindly provided by the recipe submitter. John Stone Fitness LLC is not responsible for errors or omissions. |
Recipe submitted by John Stone
GD Star Rating
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I made this with sugar-free maple syrup, and it came out pretty good. The sauce wasn’t very thick (not sure if it would’ve been thicker with real maple syrup).
Also, the cooking it is much less if your chicken breasts are smaller. Mine were 4-5oz, and it was a bit overcooked at 30 minutes (170-180F with my instant read thermometer). Next time I’ll start checking doneness at 20 minutes.
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