Maine Maple Chicken and Brussell Sprouts

5:24 PM, Nov 20, 2012   |    comments
Maine Maple Chicken and Brussell Sprouts
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MAINE MAPLE CHICKEN

 

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.

 

 

BRUSSELL SPROUTS

 

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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