1cupmustard (any kind will do; it's a great way to use up any leftover mustard you have. I like it best with either Dijon or whole grain, but it'll adapt to whatever you've got)
½tspdried thyme
fresh thyme for garnish, if you have it
Instructions
Preheat oven to 425 degrees.
Season the chicken breasts with salt and pepper on both sides.
Place the chicken breasts in the glass baking dish (I like to line the dish with foil or parchment paper for easier cleanup before).
In a small mixing bowl or glass measuring cup (I like using the latter because I can measure and mix in the same container), whisk together the maple syrup, apple cider vinegar, mustard and thyme until you have a smooth, slightly thick sauce.
Pour the sauce over the chicken breasts and make sure all sides are coated.
Place the baking dish in the oven for about 30 minutes, or until a meat thermometer reads 165 degrees.
If you have fresh thyme on hand, sprinkle it over the top.
To make it a freezer meal:
Season chicken on both sides with salt and pepper.
Place into freezer bag.
Whisk together the sauce, then pour into the bag.
Seal bag and move ingredients around until the chicken is coated.
Freeze for up to three months.
When you’re ready to serve, thaw in the refrigerator, preheat oven to 425 degrees, bake for 30 minutes or until a meat thermometer reads 165 degrees.
Notes
I like to serve this chicken with quinoa and steamed broccoli. The mustard sauce is delicious spooned over the whole plate.