Maple Mustard Balsamic Chicken Bake

From the Kitchen of: Helen Smith

1 1/2 to 2 lb. boneless chicken breasts
1/2 cup Dijon mustard
1/2 cup maple syrup
1/4 tsp. salt
4 sprigs of fresh rosemary
4 sprigs of fresh thyme
salt and pepper

Preheat oven to 425 degrees.
Mix together the mustard, syrup, vinegar and salt.
Place chicken breasts in a baking dish that has been sprayed with cooking spray (or a drizzle of olive oil). Sprinkle the chicken with salt and pepper.
Pour the sauce over the chicken making sure each piece of chicken is well coated., then tuck the fresh herb springs in the baking dish along side the chicken.
Bake uncovered for 30-40 minutes or until chicken is cooked. Larger breasts may take 45-50 minutes. Spoon sauce over chicken when serving.
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