Used skinless turkey breast instead and cut back on the baking time. Added a touch of rosemary to the marinade and it was delish... didn't think maple made a difference here and could easily make without it.
Maple-Mustard Baked Chicken
From EatingWell: July/August 2008
Enjoy this crunchy chicken at home for a family supper or take it along on a picnic to eat cold—no forks and knives required! For best flavor, shop for locally raised natural chicken and grade B maple syrup.
33 Reviews for Maple-Mustard Baked Chicken
I loved how flavorful the chicken turned out. I used boneless, skinless chicken breasts and thighs and marinated the poultry for 5 hours. It turned out very moist and flavorful. Even on the second day of leftovers it wasn't disappointing. I will most definitely make this again.
I made this with boneless, skinless chicken breast and my family loved it! We dipped it in extra dijon.
Excellent recipe! Great for those who love fried chicken but without the fried part. The tip on using the wire-rack is key to keeping the breadcrumbs crisp. Additionally, a friend suggested that you can ensure even more crispness by putting the chicken in the refrigerator after you dip it in the breadcrumbs. Will definitely do this one again!
This was a great recipe! Some notes,
-Not a fan of maple, so I made it with honey.
-I used boneless, skinless chicken breasts.
-I only had time to marinate it for about an hour, and I think it would benefit from a longer marinating time.
-I think people who want a break from food that tastes diet-y will love this!