MAPLE-GLAZED CHICKEN BREASTS
Here's an easy main dish that's sure to set you on your own quest for the best syrup. Start the chicken breasts marinating on a Saturday afternoon for a quick meal later in the day, just about the time you come in from raking the last of the winter leaves off the garden.
Provided by EatingWell Test Kitchen
Categories Low-Fat Chicken Recipes
Time 2h20m
Number Of Ingredients 7
Steps:
- Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once.
- Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 3 to 5 minutes per side.
- Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 15.3 g, Cholesterol 82.8 mg, Fat 3 g, Fiber 0.2 g, Protein 26.1 g, SaturatedFat 0.6 g, Sodium 320.6 mg, Sugar 12.3 g
MAPLE-GLAZED CHICKEN
This one-pan dish is filled with the flavors of fall. Maple syrup adds sweetness and depth to the tangy cider-infused glaze that coats tender pan-roasted chicken, apple wedges and shallots.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.
- Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
- Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.
Nutrition Facts : Calories 553, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 119 milligrams, Sodium 373 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 42 grams
CHICKEN BREASTS WITH MAPLE-WHISKEY GLAZE
Make and share this Chicken Breasts With Maple-Whiskey Glaze recipe from Food.com.
Provided by Outta Here
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Rub thyme over both sides of chicken breasts.
- Combine syrup, whiskey and oil. Pour over chicken breasts.
- Marinate breasts in the refrigerator for several hours.
- Grill or broil breasts, about 6 minutes per side, basting frequently with marinade for a shiny brown glaze. (glaze will burn easily if not watched carefully).
Nutrition Facts : Calories 443.6, Fat 13.6, SaturatedFat 2.8, Cholesterol 46.4, Sodium 55.5, Carbohydrate 53.3, Fiber 0.3, Sugar 47.6, Protein 15.2
MAPLE-GLAZED CHICKEN
This chicken recipe offers sweet and savory flavors and a pleasant maple sauce. Tender and loaded with appeal, this entree will please everyone at the table.-Taryn Kuebelbeck, Plymouth Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink. Remove and keep warm. , Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat.
Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 220mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
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- Place chicken breasts in a large ziplock bag, set aside. In a medium bowl, melt butter in the microwave, then add in all other ingredients. Whisk together to combine. Reserve 1/4 cup for additional glazing after cooking, and then pour in remaining glaze into the ziplock bag, covering chicken, and seal the bag.
- Remove chicken from bag and place chicken in a casserole dish or pie plate. I leave a small amount of the marinade in the dish to bake with the chicken and discard the rest along with the bag.
- Bake at 400 degrees for about 20 minutes. Turn the chicken over halfway through cooking so the top half bakes in the marinade. When done, turn back over, and broil on high for an additional 2-3 minutes. This isn’t necessary as the chicken should be thoroughly cooked, but broiling it adds the extra crispness with the marinade and goldens the chicken. Remove from the oven and serve.
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- In an oven-proof skillet over medium high heat, pan-fry the chicken on both sides until browned, about 2-3 minutes per side.
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