• Preheat oven to 425 degrees F. Grease 9 x 13 pan.
• In small bowl, whisk together ¾ cup mustard, ¼ cup maple syrup, 2 Tablespoons brown sugar and 1 Tablespoon plus, 2 teaspoons red wine vinegar.
• Arrange 4 chicken in baking dish, leaving space between pieces.
• Liberally salt and pepper each chicken breast.
• Pour sauce mixture over chicken, making sure to coat all chicken pieces with some of the sauce.
• Bake 15 minutes, then open oven and with a ladle, gather some of the sauce from the pan and pour on chicken again.
• Reduce heat to 400 degrees and cook 15 minute more until sauce is bubbly and golden brown and chicken registers 165 degrees F internal temperature.
• Remove from oven and sprinkle with fresh Rosemary, if desired.

Cook's Note:

• This can be prepared in a crock pot. Cooking time is 3-4 hours on low.