I am not much of a red meat eater, so my husband and I mainly stick to chicken or turkey. I am always on the hunt for a new chicken recipe. Let’s face it, chicken can get boring sometimes. I have found myself cooking a lot more with maple syrup lately. Not sure if it is the cooler weather that is drawing me to this very warm and cozy ingredient, but it does seem to make everything taste better. After a lot of research I found a great new way to make a healthier version of breaded chicken using maple syrup! I really must say this chicken turned out very moist and with a lot of flavorful crunch. Since it is that time of year again where we all swear we are going to eat healthy, work out and lose a ton of weight to only fall off the wagon a week later, well I am going to be one of those people that do all of the above. Except this time I have set small monthly goals and have created a calendar that lists all of my meals and exercise routine. I hope this helps set me up for success and not failure. So in keeping with the calendar I created, I made myself a salad with the Maple Mustard Baked Chicken. I have to say the salad with the chicken was very tasty and filling. I will definitely keep this chicken recipe in the rotation of meals I will make. What New Year’s resolution, have you made for yourself this year?
Maple Mustard Baked Chicken
Adapted recipe and photo by The Comforting Cook
Original Recipe by EatingWell.com
Maple Mustard Baked Chicken Salad
Ingredients:
3-4 tablespoons Dijon Mustard (Start with 3 and add more if you need it)
3-4 tablespoons pure maple syrup, preferably grade B (Start with 3 and add more if you need it)
4 tablespoons of canola oil (divided)
1 teaspoon of dried thyme
1 teaspoon of Italian seasonings
½ teaspoon salt
½ teaspoon pepper
4 boneless and skinless chicken breasts
1 cup of Ian’s Wheat Panko breadcrumbs (You may need more)
Directions:
Preheat oven to 400°F. Set wire rack on baking sheet. Spray wire rack with cooking spray so the chicken doesn’t stick to the rack.
Whisk mustard, maple syrup, 2 tablespoons oil, thyme, Italian seasonings, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
Combine breadcrumbs and the remaining 2 tablespoons of oil on a plate. Dredge chicken in the breadcrumbs and arrange on the wire rack with at least 1 inch between pieces.
Bake until about 13 minutes on each side.
Let cool completely and serve over a salad or as the main dish with potatoes, carrots and bread. Enjoy!
