Maple Dijon Chicken (Serves 4)
Recipe adapted from Fresh Dreamer
4 boneless, skinless chicken breasts (pounded to 1/4” thickness)
1/2 cup Dijon mustard
1/4 cup maple syrup
1 Tbsp red wine vinegar
2 tsp. chopped fresh rosemary
Salt & pepper
1. Preheat oven to 425 degrees.
2. In a small bowl, mix together mustard, syrup, vinegar and rosemary.
3. Place chicken breasts into a greased 9x13 baking dish. Season with salt and lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated.
4. Bake for 30-40 minutes.
The chicken was a big hit with the family. It was definitely a very different flavor combination but it really worked!
Tuesday night, I took my daughter to California Pizza Kitchen for dinner. I had the Dakota Smashed Pea & Barley Soup:
As well as the Asparagus & Arugula Salad:
My husband picked my son up later that night from his class trip.
Wednesday’s breakfast was scrambled egg beaters with onions, spinach and jack cheese.
After I took the kids to school, I volunteered for a bit there, went to an appointment, then ran some errands at the mall. I stopped at Blue Smoke Sushi Lounge (formerly Love Boat Sushi) for lunch.
Fortunately, they still have my beloved Wasabi Roll!
Dinner that night was the Maple Dijon Chicken along with some roasted red potatoes that I added a rosemary spice mixture to that I had received a sample of.
Between the chicken and the potatoes, the house smelled amazing the rest of the night. I also served the meal with a big green salad.
Breakfast yesterday was scrambled egg beaters with roasted red potato leftovers, onions, spinach and jack cheese.
The rest of the morning was spent volunteering at our school’s annual Purim Carnival. All the volunteers wore red wigs. This was how I looked all day:
Crazy bright wig!!
It was a half day at school….my daughter went to a birthday party and I took my son to PF Chang’s for lunch. I had egg drop soup:
Followed by the lunch size Ginger Chicken with Broccoli and brown rice:
I asked them to go light on the sauce. I am a HUGE sauce person but this sauce I find to be too salty to have a ton of. I really enjoyed it much better with less sauce!
I had dinner last night with some friends at Cucina Enoteca. We shared a bunch of dishes.
Burnt Brussels Sprouts & Ivan’s Hot Sauce:
Stuffed Squash Blossoms (herb ricotta, opal basil pesto, lemon aioli):
These things rock by the way.
Short Rib Pappardelle (cremini mushroom, carrot, parmigiano):
Cauliflower, Pine Nuts, Dates, Breadcrumbs:
We also had a Polenta Board (creamy mascarpone polenta & chef’s ragu) that escaped the camera. I really enjoyed each dish, especially the pappardelle.
Breakfast this morning was scrambled egg beaters with potato leftovers again.
This morning I’m joining my daughter on a class field trip. I’m looking forward to a quiet weekend at home. :)
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