oven roasted tangy mustard chicken breast

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Boneless chicken breast…..its tasty, lean and protein packed….a great choice of meat.  I have baked chicken breast in the oven many times before, and even with very careful timing, the meat can turn out a little dry.  So today I coated the chicken with a tangy mustard marinade to keep the meat flavoursome and juicy.

And when the dish came out of the oven, the chicken looked amazing….  it was crispy on the outside and tender and juicy on the inside….just perfect. 
I served it on a bed of rocket which I had drizzled with some freshly squeezed lemon juice and served with crusty bread. 
3 boneless, skinless chicken breast fillets
4 tablespoons dijon mustard (this is about 1/4 cup)
2 tablespoons maple syrup
1/2 tablespoon red wine vinegar
salt and pepper 
fresh rosemary
  1. Preheat oven to 200 degrees celcius
  2. Make the marinade by whisking mustard, vinegar and maple syrup in a small bowl
  3. Place the breasts into a lined roasting dish, season with salt and pepper and coat with marinade
  4. Bake for between 30 and 35 minutes (time depends on your oven.  If unsure, the chicken is cooked when a meat thermometer reads 165 degrees.
  5. Remove from oven and sprinkle with fresh chopped rosemary

coated and oven ready

remember to coat the entire piece of chicken with marinade and if you like, an extra grind of pepper adds to the tanginess.

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