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Who doesn’t need a good recipe for baked boneless chicken breast? Look no further; this one comes out delicious and moist. I love making this dish when we need a break from chicken on the bone because I know the kids will still be happy.
2 tablespoons olive oil
4 cubes Gefen Frozen Garlic
1/4 cup Gefen Maple Syrup
1/4 cup Dijon mustard
3 cubes Gefen Frozen Parsley
pinch of cayenne pepper
salt, to taste
black pepper, to taste
3 pounds (6 pieces) boneless, skinless chicken breast
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and set aside.
In a small saucepan, heat oil over medium-low heat. Add garlic and cook until fragrant and no longer frozen, about one minute.
Remove from heat and whisk in maple syrup, mustard, parsley, cayenne, salt, and black pepper.
Place chicken on the prepared baking sheet. Season both sides with salt and black pepper. Brush with the maple-Dijon sauce, coating chicken completely. Drizzle any remaining sauce over the chicken.
Bake 25 minutes, or until a meat thermometer reads 165 degrees Fahrenheit. To keep moist, let chicken rest five to 10 minutes before slicing.
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I made it as a dressing for chicken cutlets—great taste!
It really enhanced my supper to a greater level.
Whats the salad next to it?