Yum, yum- Gimme some!!

Good Morning Friends!!! I have a special meal that I prepared just the other night, so I wanted to share it with you. This is a really good recipe and because the meat is supposed to have the skin off (I didn't do that with my wings, but I will), the top layer of skin is replaced by the crispy Maple-Mustard marinade. I didn't really enjoy the asparagus, but my son LOVED it and that is actually enough incentive for me to cook it over and over again.

If cooked with skinless thighs as suggested in Ellie Kreiger's recipe, you'll find that two pieces of chicken has 378 calories in it!! For thighs, that simply unheard of---lol. Now utilizing boneless, skinless chicken breast makes this meal a tad bit leaner. I hope you like it!!

Instructions for the chicken as written in the book:
"8 bone-in, skinless chicken thighs
1/3 cup grainy French Mustard
1 clove garlic, minced (1tsp)
3/4 tsp dried marjoram
3 TBSP pure maple syrup"

Preheat oven to 375, rinse and pat dry your chicken. Mix the mustard, garlic, marjoram, and syrup together. Take the mixture and place about 1 tbsp covering to complete surface of the chicken. Place the single layered chicken in the oven and bake until a "crust" is formed and lightly hardened; and make sure the juices run clear when pierced in the center. Bake for 45 to 50 minutes.

Please make note that if you utilize chicken breast or wings, they may not take as long to cook- it really depends on your oven. I love my chicken breast juicy, so I took them out a little earlier. HAPPY EATING!!!