1/4 cup pure maple syrup
3 Tbsp grainy Dijon mustard
2 Tbsp minced fresh dill
2 Tbsp freshly squeezed lemon juice
1 Tbsp olive oil
1 Tbsp balsamic vinegar
2 tsp grated lemon zest
1 tsp minced garlic
1/4 tsp freshly ground black pepper
4 large boneless, skinless chicken breasts
- Whisk together all marinade ingredients in a small bow. Arrange chicken breasts in a glass or ceramic baking dish that's just large enough to hold the chicken breast in a single layer. Poor marinade over chicken. Turn piece to coat both sides with marinade. Cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day.
- Preheat oven to 350. Remove plastic wrap and transfer casserole dish to middle oven rack. Back, uncovered for about 35mins or until chicken is no longer pink in the center.
- Spoon sauce from bottom of pan over chicken and serve immediately.