MAPLE BAKED CHICKEN
Make and share this Maple Baked Chicken recipe from Food.com.
Provided by Audrey M
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
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 BAKED CHICKEN
Since I found this recipe a month ago in Essence Great Cooking, we've had this three times! Smells like honey-mustard when baking, and serves up slightly sweet and spicy, without a mustard-y taste. Enjoy the cookbook original, but I have added quite a bit and here is the version my family prefers. Works fine with just the poultry seasoning if you are short on spices.
Provided by SmHerndon
Categories Chicken Breast
Time 1h10m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Remove any visible fat from chicken, then rinse chicken under cold water and pat dry with paper towel.
- Coat sides with poultry seasoning, pepper, marjoram, onion powder& italian seasonings (more or less to taste).
- In large baking dish, arrange chicken pieces in single layer.
- In medium bowl, blend syrup, mustard, lemon juice & brown sugar; pour mixture over chicken.
- Dot each piece with butter, cover with foil, and bake at 350°F for 30 minutes.
- Uncover dish, bake basting occasionally with pan juices, until brown& glazed- about 20 additional minutes.
- Transfer to serving platter and garnish with parsley.
Nutrition Facts : Calories 506, Fat 30.1, SaturatedFat 10.2, Cholesterol 136.4, Sodium 293.2, Carbohydrate 26.7, Fiber 0.6, Sugar 22.3, Protein 31.5
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 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-BAKED APPLE CHICKEN
Make and share this Maple-Baked Apple Chicken recipe from Food.com.
Provided by Chemaine
Categories Chicken Breast
Time 29m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 5
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 DIJON BAKED CHICKEN
Points Plus are Weight of Chicken Breast + 1 Point for Marinade. (Ex. 4 ounces of chicken breast is 4 PP + 1 PP for marinade = 5 PP). Based on 8 Servings.
Provided by Alyssa Brantley
Categories Mains
Time 55m
Number Of Ingredients 9
Steps:
- Finely chop large handful parsley, measure 2 T into a bowl and set remainder aside for garnish. Combine mustard, maple syrup, oil, spices and lime zest into bowl with 2 T parsley. Whisk together until well blended. Remove 1 to 2 tablespoons of marinade to a separate dish and set aside for later.
- Add skinless chicken breasts to a large freezer bag with remaining marinade, seal bag and massage into chicken until well coated. Refrigerate for at least one hour or until ready to cook (overnight is OK).
- Preheat oven to 400F. Line a baking sheet with tin foil and spray with non-stick cooking spray. Arrange chicken breasts on baking sheet, allowing a bit of space between each. Bake for 40 minutes. Remove from oven, set oven to Broil and evenly brush remaining marinade over chicken.
- Broil for 5 minutes until browned.
- Serve with chopped parsley sprinkled over and Enjoy!
Nutrition Facts : Calories 259 kcal, Carbohydrate 6 g, Protein 26 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 88 mg, Sodium 377 mg, Sugar 4 g, ServingSize 1 serving
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
APPLE-MAPLE GLAZED CHICKEN BREASTS
From Cooks Illustrated: "When reducing the glaze in step 4, remember that the skillet handle will be hot; use an oven mitt. To make sure the chicken cooks evenly, buy breasts that are similar in size-about 12 ounces apiece. If the glaze looks dry during baking, add up to 2 tablespoons of juice to the pan. If your skillet is not ovenproof, brown the chicken breasts and reduce the glaze as instructed, then transfer the chicken and glaze to a 13 by 9-inch baking dish and bake (don't wash the skillet). When the chicken is fully cooked, transfer it to a plate to rest and scrape the glaze back into the skillet to be reduced." NOTE: You can find a step-to-step guide at the www.cooksillustrated.com website.
Provided by senseicheryl
Categories Chicken Breast
Time 45m
Yield 4 pieces of chicken, 4 serving(s)
Number Of Ingredients 13
Steps:
- Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 1/2 cups apple cider, corn syrup, maple syrup, mustard, vinegar, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken breast at a time, coat chicken with flour, patting off excess.
- Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. Add chicken breasts skin-side down; cook until well browned and most of fat has rendered from skin, 8 to 14 minutes. (If after 3 minutes you don't hear definite sizzling, increase heat to medium-high. If after 6 minutes chicken is darker than lightly browned, reduce heat slightly.) Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate.
- Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup (heatproof spatula should leave slight trail when dragged through glaze), 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place skin-side down in skillet.
- Transfer skillet to oven and bake chicken until thickest part of breasts registers 160 degrees on instant-read thermometer, 25 to 30 minutes, turning chicken skin-side up halfway through cooking. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat (be careful-handle will be very hot) and cook glaze, stirring constantly, until thick and syrupy (heatproof spatula should leave wide trail when dragged through glaze), about 1 minute. Remove pan from heat and whisk in remaining 2 tablespoons apple cider. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze at table.
Nutrition Facts : Calories 773.7, Fat 34.1, SaturatedFat 9.4, Cholesterol 217.7, Sodium 348.2, Carbohydrate 41.2, Fiber 0.6, Sugar 13.7, Protein 72.8
MAPLE CHICKEN BREASTS
In a bowl whisk together the syrup, soy sauce, lemon juice, garlic, ginger and pepper. Add chicken and turn to coat with the marinade; cover and refrigerate
Provided by Community
Categories Main
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- In a bowl whisk together the syrup, soy sauce, lemon juice, garlic, ginger and pepper. 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 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 :
MAPLE BAKED CHICKEN BREASTS
Make and share this Maple Baked Chicken Breasts recipe from Food.com.
Provided by lets.eat
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 498.2, Fat 25.1, SaturatedFat 11.2, Cholesterol 123.3, Sodium 760, Carbohydrate 36.2, Fiber 0.9, Sugar 25.2, Protein 31.5
MAPLE BAKED CHICKEN BREAST
I just have to say that the smells drifting from the kitchen are to die for when you are making this dish. I decided to add a gravy and that in its self is wonderful:) I adapted this recipe from Audrey M. at Food.com dated Oct. 14, 2005
Provided by Sue Adame
Categories Chicken
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350
- 2. In zip lock bag stir together flour, salt and pepper. Dust chicken with flour mixture, patting off excess.
- 3. Coat a large frying pan with Pam spray. add chicken and brown on both sides, about 3 minutes per side. Transfer to oven safe baking dish.
- 4. Stir together, maple syrup, thyme and poultry seasoning and pour over chicken. Lay onions on chicken and gently pour chicken broth all over chicken and onions.
- 5. Cover with foil and bake 1 hour, basting occasionally with pan sauce.
- 6. To make sauce
- 7. When chicken is done, transfer chicken and onions to plate and cover with foil to keep warm
- 8. Pour juices in frying pan, bring to boil. Mix 2tbsp cornstarch with enough cold water to make a creamy liquid. Slowly stir in cornstarch mixture a little at a time to the boiling broth and whisk constantly until you reach your desired gravy consistency. Serve over chicken.
MAPLE SMOKED CHICKEN BREASTS
I brined the Chicken in a Maple seasoned brine. I rubbed the chicken with a Maple seasoning, I basted it with a Honey Maple BBQ Sauce while smoking it with Maple Wood Chunks. Can you say MAPLE anyone!!
Provided by Lynn Socko
Categories Chicken
Time 2h30m
Number Of Ingredients 5
Steps:
- 1. These chicken breasts were quite large so I only put 4 in each gallon ziploc bag. To each bag I added 3 tbs of Maple seasoning and 1 tbs of sea salt and 4 c of water (or enough to cover chicken completely). I let it brine overnight in the fridge.
- 2. The morning of smoking, I drained the water and patted the chicken down with a paper towel. Then I mixed equal parts Maple seasoning to olive oil, mixed it together and rubbed the chicken on both sides. (4 tbs Maple seasoning, 4 tbs olive oil).
- 3. Then I prepared my smoker with charcoal and Maple wood chunks I had soaked overnight. I basted the chicken as it smoked with my Honey Maple BBQ sauce.
- 4. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/honey-maple-bbq-sauce.html?p=1
- 5. I sliced up the leftovers and made BBQ sammies.
- 6. Here's a good reference for cooking times and temps: http://www.deejayssmokepit.net/Downloads_files/Time-Temperature.pdf
More about "maple baked chicken breast food"
MAPLE BAKED CHICKEN BREASTS | HEALTHY RECIPES | WW …
From weightwatchers.com
Cuisine CanadianCategory Dinner,LunchServings 4Total Time 1 hr 21 mins
- Coat a large nonstick, ovenproof frying pan with cooking spray. Add chicken and brown on both sides, about 3 minutes per side.
CURRIED MAPLE-MUSTARD CHICKEN BREASTS RECIPE | FOOD & WINE
From foodandwine.com
- Preheat the oven to 350°. In a 9-by-13-inch ceramic baking dish, combine the butter with the maple syrup, mustard, curry powder and cayenne. Bake for about 5 minutes, until the butter is melted. Whisk in a generous pinch each of salt and pepper and let cool slightly, 5 to 10 minutes.
- Season the chicken with salt and pepper, add to the baking dish and turn to coat with the sauce. Carefully spoon some of the sauce under the chicken skin. Turn the chicken breast side up and bake for about 45 minutes, basting occasionally, until the chicken is glazed and an instant-read thermometer inserted in the thickest part registers 165°. Transfer the chicken to a work surface and let rest for 10 minutes.
- Cut the chicken off the bones and transfer to plates. Whisk the pan sauce and spoon over the chicken. Serve, passing additional sauce at the table.
MAPLE-MUSTARD GLAZED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
- Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper and salt. Add chicken to pan; sauté 2 minutes on each side or until browned. Remove chicken from pan. Add broth, syrup, thyme, and garlic to pan; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes, stirring frequently. Add vinegar and mustard; cook for 1 minute, stirring constantly. Return chicken to pan, and spoon mustard mixture over chicken. Bake at 400° for 10 minutes or until the chicken is done. Remove chicken from pan; let stand 5 minutes. Place pan over medium heat; cook mustard mixture 2 minutes or until liquid is syrupy, stirring frequently. Serve with chicken.
STUFFED CHICKEN BREASTS - MAPLE LODGE FARMS
From maplelodgefarms.com
- With knife blade held horizontally, cut a deep pocket along the thicker side of each chicken breast (be careful not to cut all the way through); open like a book.
- In a small bowl, combine mustard, garlic and black pepper; spread over cut sides of chicken breasts.
- Place 2 basil leaves on 1 side of each breast, then stuff each with a little goat cheese, using your fingers; fold over.
MAPLE GLAZED CHICKEN BREASTS RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
- In a large resealable plastic bag, combine maple syrup, soy sauce, lemon juice, garlic, ginger, and pepper. Place the chicken breasts in the bag and turn to coat with the marinade. Seal the bag and refrigerate chicken for 2 hours, turning several times.
- Oven: Preheat oven to 375 degrees F. Remove chicken from the marinade (reserving the marinade - see below), and place on a baking pan; cook approximately 20 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife)
LOW FODMAP MAPLE MUSTARD BAKED CHICKEN - DELICIOUS AS IT LOOKS
From deliciousasitlooks.com
- Simply combine the sauce ingredients. I use a combination of two different types of prepared mustard: Dijon, which is creamy, and stone-ground, which is grainy.
- I like to use chicken thighs since they are more tender and flavorful, but you can use chicken breasts if you like.
- Chicken should reach an internal temperature of 165 degrees F.
MAPLE-GLAZED CHICKEN BREASTS WITH MUSTARD JUS - FOOD & WINE
From foodandwine.com
- Preheat the oven to 450°. In a large ovenproof skillet, melt the butter. Stir in the bread crumbs and cook over moderate heat until golden. Stir in the parsley and season with salt and pepper. Transfer to a plate and let cool. Wipe out the skillet.
- Add the olive oil to the skillet and heat until shimmering. Season the chicken with salt and pepper and add it to the skillet, skin side down. Cook over moderately high heat until the skin is browned, 3 minutes. Flip the chicken and roast in the oven for 7 minutes, until just cooked through.
- Return the skillet to the burner. Add the syrup and vinegar; bring to a boil. Turn the chicken skin side down and cook until richly glazed, about 30 seconds; transfer to plates skin side up. Add the stock to the skillet and boil until reduced by one-third, scraping up any browned bits from the bottom. Stir in the mustard and season with salt and pepper. Spoon the sauce over the chicken. Top with the bread crumbs and serve.
MAPLE-APPLE CHICKEN BREASTS RECIPE | MYRECIPES
From myrecipes.com
- Combine chicken and next 3 ingredients in a large zip-top plastic bag; seal bag, and marinate chicken in refrigerator 30 minutes.
- Remove chicken from marinade, reserving marinade. Heat a large skillet over medium-high heat; coat pan with cooking spray. Add chicken; cook 5 to 6 minutes on each side or until done. Remove chicken from pan, and set aside.
- Melt butter in pan over medium-high heat. Add apples; sauté 4 minutes. Add reserved marinade, salt, pepper, and cinnamon; bring to a boil, reduce heat, and simmer 4 minutes or until reduced slightly. Return chicken to pan; cook 2 minutes or until thoroughly heated. Garnish with thyme sprigs, if desired.
BAKED MAPLE GLAZED CHICKEN - CLEVERLY SIMPLE
From cleverlysimple.com
- Place your chicken breasts in the bottom of a shallow baking pan. Mix all remaining ingredients and pour the sauce over top of the chicken.
- Bake the chicken for 35 – 45 minutes, basting at least twice during cooking. When the internal temperature of the breast reaches 160 degrees, remove the pan from the oven.
- Cover the pan with foil, and let the chicken rest for 5 minutes. Serve the chicken over top of rice or butter noodles and garnish
DUMP-AND-BAKE MAPLE BALSAMIC CHICKEN - THE SEASONED MOM
From theseasonedmom.com
- Place chicken in a medium baking dish (about 11-inch by 7-inch, or any size that comfortably holds your chicken) that has been sprayed with cooking spray.
MAPLE GARLIC GLAZED CHICKEN BREASTS - KITCHEN DIVAS
From kitchendivas.com
- Combine and whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper into a small dish. Pour into a re-sealable bag and add chicken. Remove as much air as possible and refrigerate for at least 2 hours, or ideally, overnight. Adjust chicken periodically and be sure chicken is covered with the marinade.
- When you are ready to bake, preheat your oven to 350 degrees. Prepare an 8x8 or 9x9 inch baking pan with tinfoil lightly coated with cooking spray. Set aside.
- Pour the reserved marinade and the chicken into your prepared pan. Bake for 40-50 minutes. I usually flip each of the chicken breasts over every ten minutes or so instead of basting. The choice is yours but you will be glad you did one or the other! Serve when juices run clear or your thermometer tells you your chicken breasts are done! Enjoy!
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