I wanted to make a cozy fall recipe today, as it was a cold and snowy day. The maple syrup in this recipe adds a fall flavor to this recipe, although it still tastes delicious year round.
This is also a fantastic weeknight recipe as it only involves 10 minutes of actual work. Saturday at our house means figure skating practice in the morning and hitting the gym in the afternoon, so I was too tired to make a super complicated or challenging recipe. This recipe is neither complicated or challenging, making it the perfect option for tonight.
I suggest pairing the chicken with my autumn roasted butternut squash and tomatoes.
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium clove garlic, minced
1 tablespoon maple syrup
1/2 tablespoon stone ground mustard
1/2 cup Italian style breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon ground black pepper
1 teaspoon salt
1/2 tablespoon dried or fresh thyme
1/2 tablespoon dried or fresh rosemary
Steps:
1. Preheat oven to 350° Fahrenheit.
2. Combine olive oil, minced garlic, maple syrup, and stone ground mustard, set aside
3. In a small bowl mix together breadcrumbs, parmesan, black pepper, salt, thyme, and rosemary.
4. Place chicken breasts in an oven safe baking dish, brush with olive oil mixture, making sure to coat both sides.
5. Coat chicken breasts with breadcrumb mixture on both sides. Pour the extra on top.
6. Cook for 50-55 minutes, or until internal temperature of 165 degrees Fahrenheit and slightly browned on top.
7. Allow to cool for at least 6 minutes before cutting.
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