* Exported from MasterCook *
Maple-Glazed Chicken Breasts
Recipe By : Born To Grill/Jamison
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Grill
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Large chicken breasts
= boneless/ skinless
2 Teaspoons freshly ground black pepper
Kosher salt to taste
or other coarse salt
Maple glaze:
1 Tablespoon vegetable oil
2 uncooked bacon slices -- chopped
1 plump garlic clove -- minced
3 Tablespoons maple syrup
1 Teaspoon Worcestershire sauce
Vegetable oil cooking spray
Place the chicken breasts between two sheets of plastic
wrap. Pound to a 1/2-to 3/4-inch thickness. Coat the
chicken breast with the black pepper and salt to taste.
Cover and refrigerate while preparing the glaze.
To prepare the glaze: In a medium skillet, warm the oil
with the bacon over medium heat. Fry until the bacon is
brown and crisp. Using a slotted spoon, remove the bacon,
drain and set aside.
Stir the garlic into the pan drippings and saute 1 minute.
Remove the skillet from the heat. Stir in the maple syrup
and Worcestershire sauce; set aside.
Preheat the grill to medium. Remove the chicken from the
refrigerator and let it sit, covered, at room temperature
for about 20 minutes. Just before grilling, lightly spray
the chicken breasts with vegetable oil cooking spray.
Grill the chicken, uncovered, over medium heat for 5 to 6
minutes per side, until it is opaque but still juicy. Brush
with the glaze when you turn the cooked side of the chicken
up, and coat the second side when it comes off the grill.
If grilling covered, cook the chicken for about 10 minutes,
turning once midway and glazing as above.
Serve the breasts whole or sliced and fanned; sprinkle the
reserved bacon over the top.
From "Born to Grill" by Cheryl Alters Jamison and Bill
Jamison (Harvard Common Press). jmerrill@prodigy.com
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