* Dijon Chicken
Bob's Redmill Corn Starch, 18oz._THUMBNAIL
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Camp Organic Maple Syrup, 8.5oz._THUMBNAIL
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Marukan Rice Vinegar, 12oz._THUMBNAIL
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Mary's Organic B/S Chicken Breast, 9oz._THUMBNAIL
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Rosemary Bunch, ea._THUMBNAIL
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Dijon Chicken

  • 1 1/2- 2  pounds boneless, skinless chicken breasts.
  • 1/2 cup Dijon mustard
  • 1/4 cup pure maple syrup
  • 1 TB rice wine vinegar
  • 1/4 tsp each, salt and pepper
  • 1 TB cornstarch
  • 2 tsp. fresh rosemary, optional

Preheat oven to 450'. Line a 8x8" oven-proof pan with 2 layers of tin foil.
In a small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper. Place chicken in the foil-layered pan and pour the mixture over it. Coat chicken thoroughly.
Bake, uncovered, for 25 minutes.
Remove from oven and let chicken sit for 5 minutes, then transfer to a plate. Do NOT discard the liquid.
Immediately, whisk the 1 TB of cornstarch into the liquid in the pan. Once thickened, pour liquid over chicken. Sprinkle with rosemary.

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