Monday, September 3, 2012

Maple Mustard Chicken

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
Directions • 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 meat is tender. • Serve with rice. Yield: 6 servings.

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