– 4 boneless, skinless chicken breast – 1/2 cup Dijon mustard – 1/4 cup maple syrup – 1 tablespoon red wine vinegar
Preheat the oven to 425°F. While the oven heats up, line a baking dish with foil or lightly grease it with olive oil or cooking spray.
In a small bowl, whisk together the Dijon mustard, maple syrup, and red wine vinegar until smooth and well combined.
Place the chicken breasts in the prepared dish in a single layer. Pour the mustard mixture evenly over each piece, coating them completely.
Turn the chicken over once to ensure both sides are covered with the mixture, then arrange the smooth side facing up for better presentation.
Bake the chicken uncovered for 30 to 40 minutes, depending on thickness, until fully cooked and the internal temperature reaches 165°F.
Halfway through baking, spoon some of the sauce from the dish over the chicken to keep it moist and allow the top to get a slight glaze.
Remove from the oven and let rest for 5 minutes. Serve warm with extra sauce from the dish drizzled on top for more flavor.
Jamie’s style is Californian since the technique is rooted in traditional French cooking, but the flavors are inspired by Latin and Asian food and locally sourced ingredients.
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