Maine Maple Chicken and Brussell Sprouts

4:24 PM, Nov 20, 2012   |    comments
Maine Maple Chicken and Brussell Sprouts
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1 1/2 to 2 lbs of boneless skinless chicken breast

4 tablespoons of a whole grain mustard

1 tbsp minced garlic

2 tbsp olive oil

1/4 cup of Maine Maple syrup

1/4 tsp of cayenne pepper


Preheat oven to 375 degrees F.  Trim and rinse chicken and pat dry. Combine mustard, garlic, cayenne, olive oil and maple syrup in a large plastic bag. Add chicken breast and allow marinating for at least 1 hour, up to 8 hours. After marinating, place chicken with marinade into a glass baking dish. Season the chicken with kosher salt and black pepper. Bake for at least 45 to 50 minutes, or until juices run clear when the chicken is pierced.





1 bunch of brussell sprouts
1/4 cup maple syrup
1 orange or lemon
2 tbsp salted butter
1 tbsp olive oil
1 tsp minced garlic (optional)

Blanch the brussell sprouts for about 5 minutes, drain and let cool. Cut the sprouts in half. Add olive oil to a saute pan on high heat. Add sprouts, squeeze over them one orange or lemon, and pour the maple syrup over them. Allow to reduce for about 3 minutes, or until tender. Add butter and deglaze the pan, and serve.

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