2 lbs boneless, skinless chicken breast halves

1/2 c Dijon mustard

3/4 c pure maple syrup

1 tbs red wine vinegar

1 tsp dried rosemary

Preheat oven to 450 degrees. Coat a 9″x13″ baking dish with nonstick cooking spray. Layer chicken breasts on the bottom of the pan.

In a small bowl, mix together Dijon mustard, maple syrup, and red wine vinegar. Pour sauce on top of the chicken and sprinkle with dried rosemary. Bake 20 minutes. Flip breasts over and cook another 20 minutes, until chicken is browned and its juices run clear.

Let the chicken rest 5 minutes before serving. Spoon some extra sauce over the top when serving.

serves 6