World's best chicken recipe

THE WORLD’S BEST CHICKEN
Serves 3-4
4 boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & pepper
Fresh rosemary
Preheat oven to 425 degrees. In a small bowl, whisk
together mustard, syrup, and vinegar.
THE WORLD'S BEST CHICKEN from Rachel Schultz
Place chicken breasts into 9×13 lined baking dish. Season
with salt & lots of pepper. Pour mustard mixture over
chicken. Make sure each breast is coated. Put some more
pepper on, if you please. No need to marinate. (I love that
because I hate marinating/often forget to until it’s too
late.)
Bake for 30-40 minutes, or until meat thermometer reads
165 degrees. Exactly how long you should leave it in is
based on personal preference and your oven. I like my
chicken borderline dry, so I leave it in the full 40
minutes, and sometimes even bump the heat up to 450
degrees to really get the flavors baked on. (This is where
having lined the pan with foil will keep clean up easy!)
There will be extra sauce in the pan, which you can
elect to toss out or use for extra flavoring.
Season with fresh rosemary. And prepare for people to
ask you to make it again!

For everyone who has kindly inquired, here is the recipe
for the side dish pictured in these photos: PAN-SEARED
BRUSSELS SPROUTS WITH CRANBERRIES & PECANS . And if
you’re still in the mood for some “best-ever” stuff, (who
isn’t?) try the BEST COBBLER YOU’VE EVER HAD for dessert.
PS: To make this in the slow cooker, combine all
ingredients and cook on low for 3-4 hours.