Ingredients
- 4 boneless, skinless chicken breast
- Butter for Greasing Pan
- 1/4 cup maple syrup
- 2 TBSP Red Wine Vinegar or Apple Cider Vinegar
- 1 TBSP Dry Ground Mustard
- 1 tsp Minced Garlic
- 1 tsp Tony Chachere’s Creole Seasoning
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Instructions
Preheat oven to 400 Degrees. Mix sauce ingredients in a small bowl. Place Chicken breast in a foil lined baking pan that has been buttered. Pour Sauce over chicken and bake for 1 hour or until Chicken is done enough for your liking. Every 15 minutes, I turn the Chicken Breasts over and baste with the sauce in the bottom of the pan. We cook the chicken a little longer because we like the sauce to caramelize but it is GREAT either way! Enjoy!!!
FREEZER COOKING DIRECTIONS
Place 4 chicken breast in bottom of freezer bag. Combine sauce ingredients and pour into bag over chicken. Label, date, add cooking instructions, and freeze laying flat. Allow to thaw for 24 hours in the refrigerator before cooking. Pour bag contents into a baking dish. Bake at 400 degrees for 1 hour or until chicken is done. Every 15 minutes, I turn the Chicken Breasts over and baste with the sauce in the bottom of the pan. We cook the chicken a little longer because we like the sauce to caramelize but it is GREAT either way!
Source : allrecipes.Com
