3-4 boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 TBSP red wine vinegar
Preheat oven to 375 degrees.
Mix together mustard, syrup, and vinegar.
Pour mixture over chicken breasts in a 9×13 baking dish.
Bake uncovered for about 45 minutes or until chicken is no longer pink in the center.
HINT: You could easily put this in a slow cooker and cook on low for 4-5 hours.
Serve with rice or roasted potatoes and a green vegetable.