Today I am trying another Pinterest pin recipe from
Here are the ingredients
Serves 4
4 boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & pepper
Rosemary
Preheat oven to 425 degrees
Whisk together the mustard, vinegar and maple syrup.
Funny story about the syrup...Awhile ago we went to The Cracker Barrel restaurant and I had blueberry pancakes..Yummmm..anyway, I asked for extra syrup and they brought me a small bottle of pure maple syrup. I saved it and brought it home and then forgot about it until I went looking for my maple flavoring today and found it in the cupboard. When I was grocery shopping I looked at the pure maple syrup on the shelf and it was $6 for a bottle and I just decided I would use regular syrup and add the maple flavoring I had at home. So, since I found the small bottle of pure maple syrup in the cupboard I used that. If I make this recipe again I will just use maple flavored pancake syrup. (Unless I go to Cracker Barrel again before then!)
Spray a 13x9 pan with cooking spray and place your chicken in the pan.
I usually just cook the 3 we would need for the meal but there was so much sauce I decided to throw in 2 extra pieces so Jonathan and I can have left over chicken on Tues. while hubby has Taco's.
Sprinkle with salt and pepper and then pour the sauce over the chicken.
Bake in the oven at 425 for 35 minutes or until the meat thermometer reads 165. Sprinkle with the Rosemary before serving.
This chicken was pretty good. Jonathan said "Yeah. it was good." and hubby said "Yeah, it was all right" So, I think I will probably make it again. I have an easier recipe for Honey Mustard Chicken which would be a good name for this chicken dish. I would not call it the Worlds Best Chicken but it was good.
This is what my chicken looked like when it was done. Doesn't look anything like hers. I did add sauce to each piece of chicken as I put it on the plate. The chicken was nice and moist.
While the chicken was baking I made dessert.
This is one of hubby's favorite.
Quick and Easy Key Lime Pie
(the recipe can be found on the Keebler reduced fat graham cracker crust)
One graham cracker crust
1 8 oz tub sugar free or regular Cool Whip
1 small box sugar free lime Jell-o
2 containers of Key Lime flavor Yoplait Yogurt
1/4 cup boiling water
I didn't take pictures of the steps of this recipe because you kind of have to act quickly with the hot water and the Jell-o.
Bring 1/4 cup water to a boil in the microwave (about 45 seconds).
Pour the water into a medium size bowl and add the jello package and whisk quickly to dissolve in such a small amount of water.
Whisk for a minute or 2 until it is all dissolved.
Fold in one yogurt and blend then add the other container of yogurt and blend.
Then carefully fold in the Cool Whip and keep folding until all of the jello/ yogurt mix is added to the cool whip. Keep bringing it up from the bottom of the bowl and mixing into the cool whip. Pour into the crust, cover and refrigerate.
You can make this pie any flavor you want by choosing matching sugar free jello flavors with yogurt flavors. Hubby just loves this one so this is the only kind I have made.
If you read the blog about making menu's for 2 weeks at a time, dinner tonight calls for box noodles. This is what I buy and I mix according to the directions on the box for the stove top. It works in the microwave also but to me is more time consuming and if you don't pay attention the noodles clump.
Whala! Dinner is done!
UPDATE
Jonathan and I had the leftovers a couple days later and I thought the chicken was even better. Maybe the juices marinated into the chicken and added more flavor. I will make this again but I will leave off the Rosemary I think. I just didn't like the grass like bits in my mouth...If you read enough of these blogs you will find out that I am weird...
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