Post by Loupy on Nov 3, 2017 19:12:36 GMT -7
Dump-and-Bake Maple Balsamic Chicken
From: Blair @ www.theseasonedmom.com/dump-bake-maple-balsamic-chicken/
Prep 10 mins
Cook 30 mins
Total 40 mins
Yield 4-6 servings
Ingredients
1 ½ - 2 lbs. boneless, skinless chicken breasts*
½ cup maple syrup
½ cup Dijon mustard
2 tablespoons balsamic vinegar
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and pepper
Instructions:
Preheat oven to 425 degrees F.
In a bowl, whisk together maple syrup, mustard, balsamic vinegar, and ¼ teaspoon salt.
Place chicken in a medium baking dish (about 11-inch by 7-inch, or any size that comfortably holds your chicken) that has been sprayed with cooking spray.
Sprinkle chicken with a little bit of salt and pepper, to taste.
Pour sauce over chicken and toss to make sure that each piece of chicken is well coated.
Tuck sprigs of fresh herbs into the dish (placed alongside the chicken).
Bake, uncovered, for 30-40 minutes, or until meat thermometer reads 165 degrees F.
Be sure to spoon plenty of the delicious pan sauce over the chicken before serving!
Notes
*I used 5 very small chicken breasts that totaled 1 ½ lbs. If you use much thicker, larger chicken breasts, you might have to increase the cooking time to about 45-50 minutes.
Cooking Just for Two? Cut all of the ingredients in half and bake the chicken in an 8-inch square (or smaller) dish.
Nutritional Information:
Serving size" 5 oz chicken breast, 1/5 of the sauce
Calories: 258
Total Fat: 1.7g
Sat Fat: 0.5g
Cholesterol: 79.2mg
Sodium: 784.7mg
Carbs: 21.9g
Sugars:19g
Protein: 31.2g
From: Blair @ www.theseasonedmom.com/dump-bake-maple-balsamic-chicken/
Prep 10 mins
Cook 30 mins
Total 40 mins
Yield 4-6 servings
Ingredients
1 ½ - 2 lbs. boneless, skinless chicken breasts*
½ cup maple syrup
½ cup Dijon mustard
2 tablespoons balsamic vinegar
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and pepper
Instructions:
Preheat oven to 425 degrees F.
In a bowl, whisk together maple syrup, mustard, balsamic vinegar, and ¼ teaspoon salt.
Place chicken in a medium baking dish (about 11-inch by 7-inch, or any size that comfortably holds your chicken) that has been sprayed with cooking spray.
Sprinkle chicken with a little bit of salt and pepper, to taste.
Pour sauce over chicken and toss to make sure that each piece of chicken is well coated.
Tuck sprigs of fresh herbs into the dish (placed alongside the chicken).
Bake, uncovered, for 30-40 minutes, or until meat thermometer reads 165 degrees F.
Be sure to spoon plenty of the delicious pan sauce over the chicken before serving!
Notes
*I used 5 very small chicken breasts that totaled 1 ½ lbs. If you use much thicker, larger chicken breasts, you might have to increase the cooking time to about 45-50 minutes.
Cooking Just for Two? Cut all of the ingredients in half and bake the chicken in an 8-inch square (or smaller) dish.
Nutritional Information:
Serving size" 5 oz chicken breast, 1/5 of the sauce
Calories: 258
Total Fat: 1.7g
Sat Fat: 0.5g
Cholesterol: 79.2mg
Sodium: 784.7mg
Carbs: 21.9g
Sugars:19g
Protein: 31.2g
