Six 4-ounce Bell & Evans boneless, skinless chicken breasts
3/4 c. Zeigler’s apple cider
3/4 c. spicy brown mustard (or Dijon mustard)
1/2 c. maple syrup
2 T. apple cider vinegar
2 T. olive oil
4-6 sprigs fresh rosemary
4-6 sprigs fresh thyme
Salt and pepper, to taste
Preheat oven to 425°. Spray a large baking dish with non-stick cooking spray. In a large measuring cup or directly in the dish, whisk together cider, mustard, maple syrup, vinegar, and oil until completely combined.
Sprinkle chicken with a little bit of salt and pepper, to taste. Place chicken in the dish with sauce, dredging each piece until well-coated. Place sprigs of fresh herbs in the dish, tucked alongside the chicken.
Bake uncovered for 25-30 minutes, or until meat thermometer reads 165°.
Portion out chicken breasts onto six plates, spooning additional sauce over each portion before serving. Serve hot.
Eddie’s Recipe Tip:
