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Mustard, Maple and Rosemary Chicken with Almonds.


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

John Stone Fitness Comments

7 Responses to “Mustard, Maple and Rosemary Chicken with Almonds.”
  1. 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.

    GD Star Rating
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