Maple Baked Chicken Food

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.

MAPLE-GLAZED CHICKEN BREASTS

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.

MAPLE-ROASTED CHICKEN THIGHS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with foil.
• Whisk 1 teaspoon olive oil, maple syrup, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl. Set aside.
• Toss sweet potatoes and Brussels sprouts together in a large bowl with 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Brush chicken with remaining olive oil and sprinkle with remaining salt and pepper. Arrange chicken, smooth sides down, in the center of the prepared pan. Arrange vegetables around chicken.
• Roast in the preheated oven for 15 minutes.
• Turn chicken over; brush it, sweet potatoes, and Brussels sprouts with maple syrup mixture. Continue to roast until potatoes are tender and an instant-read thermometer inserted into thickest parts of the chicken registers 175 degrees F (80 degrees C), about 15 minutes. Sprinkle with pecans and cranberries.

MAPLE-BAKED APPLE CHICKEN

Steps:

• Heat oven to 350°F.
• Cook chicken in large ovenproof skillet sprayed with cooking spray on medium-high heat 3 min. on each side or until evenly browned. Remove from heat.
• Top chicken with onions; surround with apples. Mix syrup and dressing; pour over chicken.
• Bake 20 to 25 min. or until chicken is done (165ºF). Drizzle with syrup mixture from bottom of skillet.

MAPLE-GLAZED CHICKEN

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.

BAKED MAPLE CHICKEN THIGHS

Steps:

• Whisk maple syrup, Dijon mustard, and balsamic vinegar together in a bowl. Pour over chicken thighs in a bowl and marinate for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Place chicken in the prepared casserole dish and pour remaining marinade on top.
• Bake in the preheated oven for 25 minutes. Flip chicken and continue baking until juices run clear and sauce is thick, about 25 minutes more. Serve with sauce over chicken.

MAPLE BAKED CHICKEN BREAST

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-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 BAKED CHICKEN

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.

MAPLE DIJON BAKED CHICKEN

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!

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.

MAPLE-GLAZED CHICKEN BREASTS

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.

MAPLE-GLAZED CHICKEN

Steps:

• Preheat oven to 350°F/180°C.Wash chicken inside and out under cold running water and pat dry.Set chicken on a grill in a casserole and roast uncovered for 30 min.In a bowl, mix remaining ingredients, except butter, together. Brush maple sauce on chicken.Dot with knobs of butter and roast uncovered for another 30-40 min.Baste chicken with maple sauce during roasting.Serve with puréed sweet potatoes and green beans.

MAPLE MUSTARD CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until tender. Serve with rice.
• Freeze option: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.

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-ROASTED CHICKEN & ACORN SQUASH

Steps:

• Preheat oven to 450°. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down. Roast 10 minutes.
• Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender.

MAPLE GLAZED CHICKEN WITH CHEDDAR APPLE STUFFING

Steps:

• Make a pocket in chicken breasts for the stuffing. Working with one breast at a time, form a pocket in the thickest side by making a horizontal cut about 2 ½ inches (6 cm) long and 1 ½ inches (4 cm) deep. Preheat oven to 375°F (190°C).
• Finely chop apple and place ½ cup (125 mL) in a bowl. Sprinkle with sage and onion. Work between your hands to evenly mix. Sprinkle in cheese and stir to mix.
• Gather up about a ⅓ cup (100 mL) apple mixture and press together. Gently open the pocket in one chicken breast and stuff in cheese mixture, pushing as close to center of breast as possible. Add more if you can. Wet inside edges of opening and press down to seal. Set on a baking sheet with shallow sides. Repeat with remaining chicken and stuffing. Pressing the opening side of the chicken against the side of the baking sheet will help hold the stuffing in.
• Stir Dijon with melted butter, maple syrup, thyme and salt. Brush a little over chicken. Loosely cover chicken with a tent of foil. Roast at 375°F (190°C) for 30 minutes. Brush again with Dijon mixture. Continue roasting, uncovered, this time until chicken feels springy when tapped, from 15 to 25 more minutes. If chicken gets beautifully brown before it is cooked though, lay foil pieces loosely overtop the brown areas.

MAPLE SYRUP CHICKEN!!!!!!!!!!!!!!!! OMG!!!

Steps:

• Preheat oven to 400º. Spray a 9 x 13 pan with nonstick cooking spray.
• In a large skillet, heat oil over medium-high heat.
• Season chicken with salt and pepper. A
• dd chicken to pan, and sauté on both sides till nicely browned.
• Remove chicken from pan.
• Add broth, maple syrup, thyme and garlic.
• Bring to a boil, stirring frequently for a couple minutes.
• Add vinegar and mustard and cook for another minute.
• Place chicken in baking dish, pour any sauce over chicken, and bake for 30 minutes or till chicken is cooked through. Serves six.

BBQ CHICKEN OVER APPLE MAPLE BAKED BEANS

Steps:

• Pour canned maple beans into bottom of crock of slow cooker. Cut apples in quarters and core. Slice the apples and onion and stir into the canned beans.
• Top beans with skinless chicken breasts placed bone-side down on the beans. Cut chicken breasts in half if you want smaller pieces.
• Mix together ketchup, Worcestershire sauce, vinegar, mustard and hot sauce in a bowl. Use a spoon and spread evenly over top of chicken pieces.
• Sprinkle dried or fresh thyme over chicken. Cook on LOW heat 6-8 hours (or HIGH 3-4 hours). If you use boneless chicken instead it will take less time to cook.
• Remove the chicken pieces from the pot and set aside on a large plate. Don't pile them on top of each other as it ruins the BBQ sauce topping. Stir the liquid into the beans. Place the beans on a serving platter and top with the BBQ chicken pieces. If you are being informal you might just eat out of the pot!

SAUCY CHIPOTLE MAPLE BAKED CHICKEN WINGS

Steps:

• Place a wire rack inside of a baking sheet or roasting pan and place pan on the middle rack of your oven. Preheat to 350° with the pan inside.
• Mix together all dried spices in the Spice Rub in a small bowl. Set aside.
• Rinse and pat dry chicken wings with a paper towel, and place in a medium bowl.
• Drizzle chicken with 2 teaspoons olive oil and toss to coat. Sprinkle with 1 tablespoon of the spice mixture (or more) to your preferred coating and toss to coat. I just used my hands. Easy.
• Let rest 15 minutes. [If you are pressed for time, then you can skip this step.]
• Place chicken skin side up on the pan or rack and space them out at least 1.5 inches so that they don't steam. Bake 20 minutes. Flip and then bake an additional 20 minutes.
• While the chicken is baking, make the sauce. In a small saucepan whisk together all sauce ingredients. Bring to a boil over medium heat and then reduce heat to low and simmer for 15 minutes to marry the flavors. Set aside. You can also make this several days ahead of time or freeze it for several months. Simply thaw on the counter and then reheat in a saucepan!
• Flip one last time and broil for 3-5 minutes or until the outside is browned but not burned. Toss in several tablespoons of sauce. You can adjust the amount to your taste.
• Let rest a few minutes, if for no other reason than you don't want to burn your mouth. Serve with extra sauce for dipping on the side.