This recipe was truly a hit w/my picky eaters. I used Italian bread crumbs instead of making my own mixture. It was so easy and will continue to be a favorite in our house.
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.
34 Reviews for Maple-Mustard Baked Chicken
The mustard has enough salt to carry it without adding any....
Chriance, Boston, MA
I enjoyed the flavor, but found it it be a tad too salty. My boyfriend complained that it was WAY too salty. I followed the recipe exactly, except I just used a generic brand maple syrup, and I did not have a wire rack to put over a sheet pan, so I just did it in a baking dish. I used chicken leg quarters and I removed the skin. the chicken was VERY juicy!! Oh, and I also did a shake-and-bake sorta thing with the bread crumbs and the left over oil, so the bread crumbs did not stick as well. But again, very good, fairly quick, and oh so easy!! I will definitely make this again, but I will probably cut the salt out entirely.
Molly, Johnson CIty, NY
Could I use extra virgin olive oil instead of canola or is the canola used for a reason?
Nicole H., Stratford, CT
Heidi, in Hartford, the recipe says to remove the skin.
Jeanne, Skowhegan, ME