Maple Mustard Chicken

Maple Mustard Chicken Recipe

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 - 1 cup

• Preparation

• 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 tender. Serve with rice. 

• Freeze option: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary. Yield: 6 servings.