We recently came across this recipe on Pinterest for "World's Best Chicken", originating from the website of one Rachel Schultz. We thought: We like chicken. We have these ingredients. We need an idea for dinner tonight. So we set about making World's Best Chicken.
It was easy. So, so easy. And it was tasty, yes. Definitely a solid recipe. But was it world's best?
Let's answer this way:
Did it involve a generous splash of wine? No.
Did it mind-wateringly meld never before thought of combinations of delectable ingredients such as cotton candy (we once had cotton candy at a Seattle restaurant served atop fish and it sticks in our mind as a subtle, yet ingenius amalgam of flavor), cocoa, or bacon? Uh uh.
Did we have to close our eyes while chewing so we could properly bask in the brilliant piquancy of the dish? Not quite.
So, no world's best. But good. Yes, very good.
And 1/4 assed! Hooray!
Here's what you need and how you do it
1 pound boneless, skinless chicken breasts
1/2 cup dijon mustard
1/4 cup maple syrup
1 Tablespoon red wine vinegar
Salt and pepper
Preheat oven to 400 degrees F.
Cut chicken breasts in half, or thirds vertically. Use the thin sliced chicken breasts if you can and you may skip this step.
Spray 9x13 baking pan with oil and spread chicken out along pan.
In a small bowl, mix together mustard, syrup, and red wine vinegar. Pour atop the chicken. Sprinkle with plenty of salt, pepper, and fresh rosemary.
Bake for 30 to 40 minutes. Serves 4.
For a printable version of this recipe, click here.