The World's Best Chicken

I made this chicken a few weeks ago, and was skeptical about it being "the world's best".  I don't think that it was the best chicken I've had, but it was flavorful and even my picky, food-indifferent husband told me that I should save the recipe and make it again...I've linked the title (below) back to the original blog that I got this recipe from and will continue to do that if I am borrowing someone else's recipe.

The World’s Best Chicken

Serves 4

4 boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & pepper
Rosemary

Preheat oven to 425 degrees. In a small bowl, mix together mustard, syrup, and vinegar.

Place chicken breasts into 9×13 greased baking dish. Season with salt & lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated. No need to marinate. I love that because I hate marinating/often forget to until it’s too late.

Bake for about 30-40 minutes, or until meat thermometer reads 165 degrees. Exactly how long you should leave it in is based on personal preference and your oven. I like my chicken borderline dried out, so I leave it in the full 40 minutes, and sometimes even bump the heat up to 450 degrees to really get the flavors baked on. (Line your pan with foil to keep clean up easy!)  There will be extra sauce in the pan, which you can elect to toss out or use for extra flavoring. You do not need to cover the pan with foil.

Season with chopped rosemary. And prepare for people to ask you to make it again!

PS: To make this in the slow cooker, combine all ingredients and cook on low for 3-4 hours.