Juicy Maple Glazed Chicken Breasts Food

MAPLE GLAZED CHICKEN

Steps:

• Combine the sauce ingredients and stir to mix.
• Pat the chicken dry and season with salt and pepper.
• In an oven-proof skillet over medium-high heat, pan-fry the chicken on both sides until browned, about 2-3 minutes per side.
• Remove chicken and drain any excess oil.
• Add sauce to the pan and bring to a gentle boil. Reduce heat to medium and simmer for 1 minute, stirring constantly.
• Return chicken to pan and spoon the sauce over it.
• Bake at 400°F for 10 minutes or until chicken is cooked or until a meat thermometer reads 165 ºF.
• Dish the chicken and start reducing your glaze or use cornstarch slurry to thicken it. Simmer until sauce has thickened.
• Drizzle the sauce over the chicken and serve hot.
• Enjoy!

MAPLE-GLAZED CHICKEN

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.

JUICY MAPLE-GLAZED CHICKEN BREASTS

Steps:

• 1. In a shallow bowl, whisk together maple syrup, soy sauce, lemon juice, garlic, ginger and pepper. Add chicken to bowl, turn to coat. Cover, refrigerate 2 hrs, turning once.
• 2. Heat oven to 375. Lightly spray a baking sheet w/ cooking spray. Take chicken out of marinade and place on baking sheet. Bake 15mins. Meanwhile, pour marinade into small saucepan. Bring to a simmer over medium heat. Cook until reduced by 1/2. Baste chicken w/ sauce last 5 mins of cook time.

ROAST CHICKEN WITH MAPLE BUTTER AND ROSEMARY

Steps:

• Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet and stuff the rosemary sprigs into the bird's cavity.
• In a saucepan, melt the butter over medium-low heat. Add the chopped rosemary and the maple syrup, and cook together until the rosemary is fragrant and the mixture has thickened slightly, about 1 to 2 minutes. Spoon all of the mixture over the chicken, making sure it is evenly covered. A decent amount will end up on the bottom of the pan, and that's O.K.
• Roast the chicken, basting with the pan juices every 15 to 20 minutes or so, until the chicken is glossy and golden brown and registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 55 to 60 minutes. Remove from the oven and baste an additional time, if desired. Allow the chicken to rest for 10 minutes before carving. Whisk remaining juice and pass at the table.