Please enter the email you’re using for this account.
3 chickens breasts, cut in half
salt
pepper
1/4 cup olive oil
2 cloves garlic, minced
3 tablespoons Dijon mustard
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1/2 teaspoon dry rosemary
1 bag frozen brussels sprouts
1 package beef fry
Preheat oven to 425 degrees Fahrenheit.
Spread frozen brussels sprouts on parchment paper. Place in oven for 15 minutes. (Just plain vegetables with no oil, no salt).
Combine it with some of the maple Dijon sauce (about 1/3).
Place the halved chicken breast in a bowl. Add salt and fresh cracked pepper. Pour 1/3 of the sauce over the chicken. Mix very well, then set aside.
Dice the facon.
After 15 minutes remove the tray from oven and push the brussels sprouts to the side of the pan. Add diced facon and pour 1/2 of the remaining sauce over it. Mix.
Add the chicken to the sheet pan and bake 15-20 minutes until chicken is cooked through and facon is crispy.
Before serving, top the chicken and vegetables with remaining sauce.
How Would You
Rate this recipe?
Reviews