Maple Mustard Chicken Recipe
Maple Mustard Chicken Recipe photo by Taste of Home

Maple Mustard Chicken Recipe

Publisher Photo
This recipe is one of my husband's favorites. It only calls for four ingredients, and we try to have them on hand all the time for a delicious and cozy dinner anytime! —Jennifer Seidel, Midland, Michigan
TOTAL TIME: Prep: 5 min. Cook: 3 hours
MAKES:6 servings
TOTAL TIME: Prep: 5 min. Cook: 3 hours
MAKES: 6 servings

Ingredients

  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 cup maple syrup
  • 1/3 cup stone-ground mustard
  • 2 tablespoons quick-cooking tapioca
  • Hot cooked brown rice

Nutritional Facts

1 chicken breast half with 3 tablespoons sauce (calculated without rice) equals 289 calories, 4 g fat (1 g saturated fat), 94 mg cholesterol, 296 mg sodium, 24 g carbohydrate, 2 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch.

Directions

  1. Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until tender. Serve with rice. Yield: 6 servings.
Originally published as Maple Mustard Chicken in Simple & Delicious September/October 2009, p54

Nutritional Facts

1 chicken breast half with 3 tablespoons sauce (calculated without rice) equals 289 calories, 4 g fat (1 g saturated fat), 94 mg cholesterol, 296 mg sodium, 24 g carbohydrate, 2 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch.

Reviews for Maple Mustard Chicken

AVERAGE RATING
   (33)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (6)
3 Star
 (1)
2 Star
 (4)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 30, 2014

"We did it in the oven and it was delicious! Didn't have time to do slow cooker as it was a last minute dinner, it was really quick and easy."

MY REVIEW
Reviewed Aug. 8, 2014

"Good and easy! I did change the recipe a bit - added salt and a bit of brown sugar, no tapioca, poured it over the chicken and baked it covered at 350 for 1-1/4 hours. Yum!"

MY REVIEW
Reviewed Jan. 19, 2014

"Didn't look as pretty as the picture but it was good. It was a good change when on a diet and eating lots of chicken!"

MY REVIEW
Reviewed Nov. 21, 2013

"I make a LOT of chicken dishes and my family gets tired of it. This was a refreshing new flavor that everyone enjoyed -- and it was so EASY, which I appreciated."

MY REVIEW
Reviewed Nov. 8, 2013

"This was terrible. We couldn't even eat it. I will never make this again."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT