July 4th: Dill Chicken

I bought dill to make Lemon-Roasted Potatoes on the weekend. Dill is an herb I don't buy too often, and when I do, I try to use it up. I have a few different recipes for so doing, most of which come from Eat, Shrink and Be Merry.


Dill Chicken


Marinade
1/4 cup maple syrup
3 tbsp Dijon mustard
2 tbsp minced fresh dill
2 tbsp freshly squeezed lemon juice
1 tbsp olive oil
1 tbsp balsamic vinegar
2 tsp grated lemon zest
1 tsp minced garlic
1/4 tsp each salt and freshly ground black pepper


4 boneless, skinless chicken breasts


Whisk together all marinade ingredients in a small bowl. Arrange chicken breasts in a glass or ceramic baking dish that's just large enough to hold the chicken breasts in a single layer. Pour marinade over chicken. Turn pieces to coat both sides with marinade. Cover and refrigerate for at least one hour or up to one day.


Preheat oven to 350°F. Uncover dish and transfer to middle oven rack. Bake, uncovered, for about 35 minutes, or until chicken is no longer pink in centre.


Serve chicken with sauce on the side or overtop.


Makes 4 servings.