Congratulations to Heather Smith for Winning the 2009 Cookoff


This quickly prepared chicken is zesty with a subtle sweetness and it always turns out so beautiful that it feels like dining at an upscale restaurant, but without the stuffy waiter and the hefty bill at the end.

COOK TIME 40 min
PREP TIME 10 min


2 tbsp FRENCH'S® Honey Dijon Mustard

1/3 cup FRENCH'S® Classic Worcestershire Sauce

4 split chicken breasts, skin & ribs attached

4 tbsp softened butter

3 tbsp fresh thyme (or 3 tsp. dried)

4 peeled and minced garlic cloves

2 lemons

1/4 cup pure maple syrup


Preheat the oven to 425 degrees. In a small microwave safe bowl, mix together the butter, thyme and garlic. Gently lift the skin from the chicken and spread 1/2 tablespoon of the butter mixture under the skin on each breast. Place the breasts on a baking sheet. Add the zest from one lemon and the juice from both to the remaining butter mixture and stir in the salt, freshly cracked black pepper, mustard, Worcestershire sauce and maple syrup. Microwave for 30 seconds to melt. Brush the chicken with 1 tablespoon of the mixture and place them in the hot oven. Baste them again with about 1 tablespoon of the sauce after 15 minutes and then one final time after another 15 minutes. Cook for approximately 35-40 minutes total or until the chicken reaches 165 degrees. Allow the chicken to rest for 5 minutes. Just prior to serving, heat the remaining butter sauce in the microwave for about 1 1/2 - 2 minutes to thicken slightly and drizzle it over the chicken. Garnish with lemon slices and fresh thyme if desired
If using ground pepper, reduce the quantity to 1 teaspoon and if using dried thyme reduce to 3 teaspoons - but fresh is so much nicer for both.

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