Saturday, December 4, 2010

Dr. Oz's Maple & Mustard Chicken with Maple Brussels Sprouts

Last Sunday night, we needed something a little healthier to eat for dinner. We went to the store thinking that we would make some sort of dijon mustard sauce, but when we got home, I ended up finding this Dr. Oz recipe for Maple & Mustard Chicken. As I've told you all before, we have a lot of maple syrup to put to use, so expect a lot of recipes that use maple syrup. This chicken turned out fairly well and the brussels sprouts (my own) were the best I've made yet. I wasn't thrilled with the chicken the second day when I took it to lunch, but Nigel said his was good again (he is a boy though...).

Maple & Mustard Chicken
from Dr. Oz

3 tbsp. dijon mustard
2 tbsp. maple syrup
2 tbsp. olive oil
1 tbsp. fresh thyme, or 1 tsp. dried thyme
3/4 tsp. fresh cracked pepper
1/2 tsp. salt
3 large chicken breasts, bone-in, skin removed

Whisk mustard, maple syrup, 1 tbsp. olive oil, thyme, salt, and pepper in a large bowl. Add chicken and turn to coat evenly with the mustard mixture. Cover and let marinate in the refrigerator for 30 minutes.

Preheat the oven to 400F. Place chicken in a glass baking dish and bake for 40 minutes, or until juices run clear.

Maple Brussels Sprouts

2 cups brussels sprouts, cut in quarters
3 tbsp. butter
Salt and fresh cracked pepper
2 cloves garlic, minced
2 tsp. maple syrup

Melt butter in a frying pan. Add garlic and sauté for 30 seconds. Put brussels sprouts in the pan and cook until they become slightly browned. Put the cooked brussels sprouts in a small bowl, and pour the maple syrup on top.

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