Dijon & Maple Chicken Breast , Brown Rice Mushroom Casserole, & Wesley’s baked Cauliflower is what’s for dinner…..

So i had 2 breast thawed need inspiration i found it on the web, “see below”

I remember as a child, we went to a ladies house for dinner, she made a Brown Rice Mushroom dish, my mom and i loved it, i can remember Mom making it later. i think its a Brown Rice Mushroom Casserole, i found 2 online and i used those as the base for mine.

Dijon & Maple Chicken Breast

2 boneless, skinless chicken breasts
1/4 cup Dijon mustard
¼ cup maple syrup
1 teaspoon raspberry red wine vinegar
1 teaspoon cooking sherry
1 teaspoon cherry vinegar
Salt & pepper
Fresh rosemary

How:
Preheat oven to 425 degrees.
In a small bowl, whisk together, salt, pepper, mustard, syrup, and vinegars.
Place chicken breasts into this mix.

put chicken in a 9×13 lined baking dish.
Pour any remaining mustard mixture over chicken. Make sure each breast is coated. Put as much pepper on you want.
Bake for 30-40 minutes, or until meat thermometer reads 165 degrees.
Season with fresh rosemary.

Brown Rice Mushroom Casserole

1/2 c. butter “melted”
1 1/2 c. uncooked brown rice
1 can beef consomme
1 can French onion soup
2 tbsp. Worcestershire sauce
1 lg. Jar/can mushrooms, drained

How:

Place rice in a 2 quart casserole dish. Add other ingredients, stir well.

Cover and bake at 325 degrees for 45 minutes. Serves 6.

Wesley’s baked Cauliflower