4 boneless skinless chicken breasts
1/2 cup dijon mustard
1/4 cup maple syrup
1 tbsp. vinegar
1/4 tsp salt
1/4 tsp pepper
1 tbsp cornstarch
sprinkle of rosemary
1. Preheat oven to 450 degrees Fahrenheit. Line a 8 x 8″ pan with 2 layers of tin foil.
2. In a bowl, stir together Dijon mustard, vinegar, maple syrup salt and pepper. Place the chicken in the foil lined pan, pour the liquid mixture on top of it. Bake uncovered for 40 minutes.
3. When the chicken is finished cooking, remove it from the pan and put it on a plate. With the mustard liquid still in the pan, stir in the cornstarch, it should make a thick sauce. Pour the sauce over the chicken and sprinkle rosemary on top.