4 boneless skinless chicken breasts
1/2 cup dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
salt and pepper to taste
Mix mustard, syrup and vinegar together. In a greased dish, place chicken breasts and season with salt and pepper (I used a lot). Pour the mustard mixture over the top of the chicken, coating each piece. Bake for 35 minutes at 425 degrees. Add chopped rosemary ( I only used 1/8 of a cup) over the top of each piece of chicken and bake an additional 10 minutes. Serve warm!