MANEATING CHICKEN (feeds 3)
Ingredients :
3 skinless boneless chicken breasts (or the equivalent in leg pieces)
half a cup of Dijon mustard
quarter of a cup of Maple syrup
1 tbsp white wine vinegar
sea salt & freshly ground black pepper
two sprigs of fresh rosemary, chopped finely.
Method :
1. Pre-heat your oven to 180degC/350degF/Gas4.
2. In a bowl, combine the Dijon mustard, Maple syrup and white wine vinegar. Mix well.
3. Take each chicken breast and cut into three pieces. Place into a suitably sized oven dish that will enable the chicken to lay in a pool of the mustard mixture.
4. Sprinkle each with a little seasoning, then pour over the mustard mixture and turn the chicken pieces, making sure that each piece of chicken is well coated.
5. Bake in the oven for 40 minutes, basting half way through, until the edges of the meat are beginning to char slightly and the chicken demonstrates no pinkness when a knife is slipped into it.
6. Allow the chicken to rest for 5 or so minutes before serving.
7. Make sure to spoon any extra sauce over the top of the chicken, as it is way too good to leave in the pan! Sprinkle on a little of the rosemary, add your choice of vegetables and serve.
From http://jennyeatwellsrhubarbginger.blogspot.com