Maple Mustard Chicken

Serves 4
1 pound boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & Pepper
Rosemary

Preheat oven to 450 degrees. In a small bowl, mix together mustard, syrup, and vinegar. Place chicken breasts into 9×13 baking dish. Season with salt and pepper.  Pour the sauce over the chicken and sprinkle dried rosemary lightly over the top.  Bake for 30-40 minutes or until meat thermometer reaches 165 degrees.

*Shelly's notes:  I cut the chicken breasts in half and pounded them thin to make them extra tender.  If you do this they will cook faster.  Next time I am going to double the sauce recipe and serve the chicken and sauce over rice.