Maple-Mustard Glazed Chicken

Tonight, I didn't feel like cooking soup. I felt like cooking though. So, I found this - Maple-Mustard Glazed Chicken - in my January/February 2012 issue of Cooking Light Magazine. The picture looked tasty.


It was fairly easy to make. The ingredients were simple enough. The stone ground mustard was probably the most difficult thing to find...I had to search in the mustard section for a few minutes before I found a small jar of it. I used the syrup I had on hand, a reduced calorie light syrup. 


I served it with rice (sushi rice) and edamame. (I didn't have any other vegetables on hand that I felt like cooking.)

Did I enjoy it? I did but my husband liked it more than I did. I was expecting it to be sweeter, but it wasn't. And I expected more garlic flavor, but there wasn't that much garlic taste. My three year old son ate it and seemed to enjoy it. 


Would I recommend it? Yes, especially if you are tired of the same old chicken recipes. It is something different.

Will I make it again?  Yes because my husband really liked it. I would like to try the glaze on pork. That may be good as well. Hmmmmmm.....

If you make it, let me know what you think!