- 4 boneless, skinless chicken breasts
- 3 tbsp butter, melted
- 1 tbsp extra virgin olive oil
- 1/3 cup stone ground mustard
- 1/4 cup pure maple syrup from Canada
- 2 tbsp curry powder
- 1 pinch ground cayenne pepper
- salt and pepper to taste
- 2 tbsp fresh parsley, chopped
- In a medium bowl whisk together the butter, olive oil, dijon, maple syrup, curry, cayenne and a pinch of salt and pepper. Place chicken breasts in a 9×13 inch baking dish and pour the mixture over chicken. Cover with tin foil and refrigerate for at least 4 hours, or overnight.
- When ready to bake, preheat the oven to 400 degrees.
- Bake the chicken in the preheated oven, covered, for 20 minutes. Remove the cover, spoon some of the sauce over the chicken, and bake about 15-20 minutes longer, until cooked through (baking time will depend a little on how thick your chicken breasts are). The internal temperature should register 165-degrees on a meat thermometer.
- Remove from oven, cover, and allow to rest 5 minutes, before serving. Drizzle some of the pan drippings over the top and serve topped with parsley.