- 1/4 cup pure maple syrup
- 3 tbsp grainy Dijon mustard
- 2 tbsp minced fresh dill
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tsp grated lemon zest
- 1 tsp minced garlic
- 1/4 tsp each salt and freshly ground black pepper
- 4 large boneless, skinless chicken breasts (about 1 ½ lbs)
Whisk together all marinade ingredients in a small bowl. Arrange chicken breasts in a glass or ceramic baking dish that’s just large enough to hold the chicken breasts in a single layer. Pour marinade over chicken. Turn pieces to coat both sides with marinade. Cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day.
Preheat oven to 350°F. Remove plastic wrap and transfer casserole dish to middle oven rack. Bake, uncovered, for about 35 minutes, or until chicken is no longer pink in the center.
Spoon sauce from bottom of pan over chicken and serve immediately.
Makes 4 servings
From Eat, Shrink and Be Merry by Janet and Greta Podleski