Maple Baked Chicken Breasts Poitrine De Poulet Au Sirop Derabl Recipes

MAPLE BAKED CHICKEN BREASTS

Steps:

• Dredge chicken in the flour seasoned with salt and pepper. In a fry pan melt the butter until bubbly. Shake to remove excess flour from the chicken, brown the chicken breasts quickly on both sides. While chicken is browning layer the onion slices in the bottom of a 13x9x2 baking pan, add the 1/2 cup water. Place the chicken atop the onion slices. Pour the maple syup over the chicken. In a pinch bowl combine the savory, thyme and sage, mix together. Sprinkle the spices over the chicken. Bake, uncovered at 350' for 50-60 minutes or until chicken is no longer pink, basting chicken occasionally with the pan juices.

MAPLE BAKED CHICKEN BREASTS (POITRINE DE POULET AU SIROP D'ERABL

Steps:

• Dredge chicken pieces in flour seasoned with salt and pepper to taste.
• In a heavy, flameproof casserole, heat butter until bubbling and brown chicken pieces.
• Pour maple syrup over chicken.
• Sprinkle with savory, thyme and sage.
• Arrange onion slices on top of chicken pieces.
• Pour water into the bottom of the casserole.
• Bake, uncovered in 350F oven for 50 to 60 minutes or until tender, basting occasionally with pan juices.

MAPLE-BAKED APPLE CHICKEN

Steps:

• Preheat oven to 350°F
• Spray large nonstick oven proof skillet with cooking spray.
• Heat on medium-high heat.
• Add chicken; cook 3 minute on each side or until lightly browned on both sides.
• Remove from heat.
• Place onion on top of chicken; place apples around sides of chicken.
• Mix honey and dressing; pour over chicken.
• Bake 20 to 25 minute or until chicken is cooked through.
• Spoon syrup mixture in skillet over chicken just before serving.

MAPLE BAKED CHICKEN

Steps:

• Preheat oven to 350.
• Stir together flour, salt and pepper. Dust chicken with flour mixture, patting off excess.
• Coat a large nonstick, ovenproof frying pan with Pam. Add chicken and brown on both sides, about 3 minutes per side.
• Stir together maple syrup, thyme and sage and pour over chicken. Lay onions over chicken and then pour chicken broth over all.
• Cover and bake 1 hour, basting occasionally with pan sauce.

MAPLE ROASTED CHICKEN

Steps:

• Using paper towels, pat the chicken dry and trim off any excess fat. Place in a large resealable plastic bag or medium bowl with a lid.
• In a medium bowl, stir together the maple syrup, apple cider vinegar, garlic powder, onion powder, smoked paprika and 2 tablespoons salt. Pour into the bag with the chicken, seal and refrigerate overnight or for at least 1 hour.
• Heat oven to 400 degrees. Pull the brined chicken out of the fridge, drain off the brine and pat the chicken dry. On a rimmed sheet pan, rub the chicken with the olive oil, 1 teaspoon salt and the pepper.
• Set it skin side up and roast for 25 to 35 minutes, or until the juices run clear when pierced and the internal temperature reaches 165 degrees.
• As the chicken roasts, make the glaze: Add the maple syrup, cinnamon, salt, fennel, paprika and ½ cup water to a small saucepan. Bring to a simmer over medium heat and cook for 10 to 15 minutes, or until the mixture has reduced and thickened enough to coat the back of a wooden spoon.
• Brush the cooked thighs with the glaze and set under the broiler for 30 seconds to 1 minute, keeping an eye on the glaze as it is quick to burn. Serve hot.

CANADIAN - DELICIOUS MAPLE BAKED CHICKEN!

Steps:

• Place chicken in a shallow casserole dish or baking pan.
• Combine remaining ingredients and pour over chicken pieces.
• Bake uncovered in 400F oven for 50-60 minutes, basting every 15 minutes.