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  • Shelly Cook Nutzmann

    A new version of a honey mustard chicken using Dijon and maple syrup. The blogger has great suggestions for how to adjust this to your personal taste, we prefer sweet to spicy/tangy, so I even added a little extra syrup. Following her directions exactly, the chicken cooked beautifully and the sauce was divine. Prep takes seconds, and it cooks in 40 mins. We served with brown rice and broccoli. Easy, healthy meal. This calculated out to be about 7pp per serving. ("Holy Yum Chicken")

  • Karrie Rathbone

    Holy Yum Chicken Recipe 1 1/2 – 2 pounds boneless, skinless, chicken thighs 1/2 cup Dijon mustard 1/4 cup pure maple syrup 1 tbsp. rice wine vinegar 1/4 tsp. salt 1/4 tsp. ground black pepper 1 tbsp. cornstarch 2 tsp. fresh rosemary for garnish Preheat oven to 450 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil. Bake, uncovered, for 40 minutes. Use cornstarch to thicken juices to gravey

  • Jenny Fish

    Holy Yum Chicken #dinner

  • Gianna Gerardiello

    Chicken thigh recipe.

  • Helen L

    Holy Yum Chicken INGREDIENTS: 1 1/2 – 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded) 1/2 cup Dijon mustard (must be Dijon mustard, no substitutes) 1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff) 1 tbsp. rice wine vinegar (seasoned or unseasoned) 1/4 tsp. salt 1/4 tsp. ground black pepper 1 tbsp. cornstarch 2 tsp. fresh rosemary for garnish Bake at 450°, double lined with foil in 8x8 pan for 40 min, 20-30 for chicken breasts

  • Tracy Resch

    Holy Yum Chicken Recipe ~ Says: The EASIEST recipe, EVER and the tastiest. It will make your taste buds sing and you'll be doing cartwheels all over your living room. Seriously. If you're not much of a cook or if you don't have a ton of time on your hands, this is the dish for you!

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