Sweet, slightly salty, savory & with a hint of herbs; Baked chicken at its finest with a rich and creamy balsamic maple Dijon sauce. This luscious dish is easy, delicious with minimal prep time that offers gourmet style results. A light crust will form on top of the chicken and the garlic will slightly caramelize—great presentation! Serve over top cauliflower curry rice and a side salad.
1/2 cup Dijon mustard
1/4 cup maple syrup
1/4 cup balsamic glaze
3 garlic cloves, minced or sliced thin
4 boneless skinless chicken breasts or thighs, or a combination
1 teaspoon dried Herbs de Provence or Italian herbs
Salt & pepper to taste
Preheat oven to 400*
In a small bowl add Dijon, maple syrup, glaze, garlic, herbs, salt & pepper; whisk until smooth. Rinse chicken and pat dry. Dip in sauce and turn to coat. Place chicken side by side in a shallow baking dish. Pour remaining sauce over chicken. Bake uncovered for about 45-50 minutes, until cooked through. When chicken is done spoon remaining sauce over chicken. Top with additional salt & pepper and chopped parsley if desired. Serve over the following curry rice.
Cauliflower Curry Rice
I head of cauliflower, grated or pulsed in food processor
2 carrots, peeled and grated
2 tablespoons butter
2 cloves garlic, minced
1/4 cup plumped raisin, place in hot liquid, I chose brandy, for 10 minutes to soften and plump
1 teaspoon curry powder
2-3 dashes of toasted sesame oil
salt & pepper to taste
In large skillet melt butter, add grated cauliflower, carrots, raisins and garlic. Saute until crisp tender, about 3-5 minutes. Stir in curry powder, sesame oil and salt & pepper to taste.