Difference between revisions of "Maple Glazed Chicken Breasts"
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| − | + | [[Category:Chicken Recipes]] [[Category:Baked Recipes]] [[Category:Easy Recipes]] | |
== Ingredients == | == Ingredients == | ||
| − | * 4 boneless skinless [[ | + | * 4 boneless skinless [[chicken]] breasts |
| − | * 1/2 cup Grade B Amber [[ | + | * 1/2 cup Grade B Amber [[Maple Syrup|maple syrup]] (Grade A Dark Amber would be okay too.) |
| − | * 1/4 cup [[ | + | * 1/4 cup [[Chicken Broth|chicken broth]] |
| − | * 2 tbs [[ | + | * 2 tbs [[Worcestershire Sauce|Worcestershire sauce]] |
| − | * Melted [[ | + | * Melted [[butter|butter]] |
| − | * 1 tbs [[ | + | * 1 tbs [[salt|salt]] |
| − | * 1 tbs freshly ground [[ | + | * 1 tbs freshly ground [[pepper|black pepper]] |
* 2 tbs lemon pepper | * 2 tbs lemon pepper | ||
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{{DEFAULTSORT:{{PAGENAME}}}} | {{DEFAULTSORT:{{PAGENAME}}}} | ||
[[category:Chicken recipes]] | [[category:Chicken recipes]] | ||
| − | [[Category:Maple Syrup | + | [[Category:Maple Syrup Recipes]] |
Latest revision as of 14:36, 10 May 2012
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup Grade B Amber maple syrup (Grade A Dark Amber would be okay too.)
- 1/4 cup chicken broth
- 2 tbs Worcestershire sauce
- Melted butter
- 1 tbs salt
- 1 tbs freshly ground black pepper
- 2 tbs lemon pepper
Procedure
- Combine maple syrup, sauce, and broth in a small saucepan over medium high heat. Bring to a boil and cook until reduced by 1/3. Set aside.
- Combine salt, pepper, and lemon pepper. Brush chicken with melted butter and press seasoning mixture into both sides of each chicken breast.
- Place chicken in a shallow roasting pan. Insert a probe thermometer into one of the pieces and bake at 375 until internal temperature reaches 160 degrees.
- Brush top of chicken pieces with maple mixture. Remove while your broiler heats up.
- Place chicken under your preheated broiler until top is well browned and slightly charred.
- Remove to a plate and cover with aluminum foil. Let rest 7 minutes before serving with remaining maple mixture.
