There was a pin floating around Pinterest that I had pinned no fewer than four separate times. It was called “World’s Best Chicken” and “Man-Pleasing Chicken” among other accolades. When I started looking at the recipes, they were all basically the same. It’s a twist on a sweet dijon chicken and it’s really good.
I’ve made it as part of several batches of Freezer Cooking, so I’ve had a chance to prepare it lots of different ways. It isn’t amazing in the crockpot. But it’s slap-your-momma good on the grill or baked in the oven. It’s also fantastic with chicken thighs instead of breasts. And when I bake it, I often add a jar of mushrooms too. My heavens! I’m always excited when this is on the menu!
The recipe calls for more maple syrup than I think you’d need, but start here and then cut. It’ll improve the carb count if you limit some of the maple syrup. But I calculated the macros as-written.
2 lbs of chicken breasts, sliced into strips
1/2 C dijon mustard
1/4 C maple syrup (not colored high fructose corn syrup…read your labels!)
1 tbsp. red wine vinegar
2-3 sprigs fresh rosemary (remove from stem and chop)
In a bowl, whisk together everything and pour over chicken. If you bake it, cover in foil and bake for 30-40 mins at 450. Flip and check halfway through. It’s done when juices run clear. If you grill (my preferred method), add more of the maple-dijon mixture halfway through.
Portion it out into 4 servings. Nutritional info comes to: 298 cal, 7f, 16c, 45p. Can’t be sad about that. If you make it as-written, search MFP for MacroTools World’s Best Chicken and the math is already done for you.
Thanks to RachelShultz.com (among others) for the recipe. http://rachelschultz.com/2012/07/11/worlds-best-chicken/
