- 6 boneless, skinless chicken breasts
- 1/2 cup Dijon mustard
- 1/4 cup pure maple syrup (could substitute honey)
- 1 tablespoon apple cider vinegar
- Kosher or sea salt and freshly ground pepper
- Dried or fresh rosemary (optional)
•The mustard mixture is bright and tangy; those who prefer a sweeter dish may add an extra tablespoon or so of honey or maple syrup.
•A little rosemary goes a long way. When using dried rosemary, I use about a teaspoon, lightly crushed. When using fresh, I add 1/2 teaspoon, minced, and garnish with an extra sprig or two.