I’m a Pinterest addict. And one thing about being a Pinterest addict is that you start to notice a lot of repetitive re-pins. Particularly in the food world. It’s definitely one way to help be become a better blogger- you start to realize what kinds of recipes people are looking for. People really seem to like quick and easy.
You really can’t get any quicker or easier than this recipe here. It’s called “World’s Best Chicken“. Quite the title to live up to. I think that’s why it has gotten so many pins, with a title like that and a good picture, it’s hard not to be intrigued. Even my curiosity got the better of me. I had to make it to find out if it was really worth all the hype.
Lucky for me I LOVE maple syrup and dijon. They make a great sweet & savory combination, so I enjoyed the dish. But, to the point, is it the “world’s best chicken”? Probably not… haha but it was good! Especially for something that gets whipped together so quickly. I like my chicken to have a bit of caramelization to it which meant I would want to leave it in there a little longer to get the topping nice and brown (or turn the broiler on for a minute or two). No doubt this was going to Leave the chicken dry. Not ideal. To combat this, 30 minutes before pouring the topping on, I poked holes in the breasts with the tines of a fork, then I lightly sprinkled them with salt. Basically a quick dry brine to ensure moist chicken. It definitely helped.If you want it to be really moist though you should stick it in the slow cooker! I love slow cooked chicken : ) So tender and shreadable..
World’s Best Chicken
Author: Rachel Schultz
Serves: 4
Ingredients:
- 4 boneless, skinless chicken breasts
- ½ cup Dijon mustard
- ¼ cup maple syrup
- 1 tablespoon red wine or apple cider vinegar
- salt & pepper
- fresh rosemary, finely chopped
Directions:
Preheat oven to 425°F.
Place chicken breasts into a 9×13 greased baking dish. Pierce with tines of fork all over. Sprinkle with salt; set aside for 30 minutes.
In a small bowl, mix together mustard, syrup, vinegar, and pepper.
Pour mustard mixture over chicken. Make sure each breast is coated well.
Bake uncovered for about 30-40 minutes, or until a meat thermometer reads 165°F. For a more caramelized crust, leave the chicken in longer or place under the broiler for a minute or two.
Season with rosemary.
Notes
To make this in the slow cooker, combine all ingredients and cook on low for 3-4 hours.
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