I found this recipe in a grocery store magazine one afternoon and decided to give it a try. I had all of the ingredients and chicken already defrosted.I love that there are few ingredients and it’s easy to make. It’s pretty tasty and a nice change of pace. It can make quite a mess as the maple sugar caramelizes. Make sure to use a pan that is easy to clean! So far, this one issue has lead to some great recipes!
Balsamic Maple Chicken
- 1/4 cup balsamic vinegar
- 1/2 cup maple syrup
- 3 cloves garlic, crushed
- 1 bunch of scallions, white parts only, chopped
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 4 split chicken breasts with ribs, skin removed (I used boneless, skinless breasts and it came out great)
Preheat oven to 450 F
In a small bowl, combine vinegar, maple syrup, garlic, scallions, salt, and pepper and stir well to blend.
Place chicken breasts in a 9-by-12-inch baking pan and pour marinade over them, making sure they are well coated.
Roast at 450F for 12 minutes. Baste with some of the marinade.
Increase oven temperature to 550F and roast for an additional 12 minutes, or until chicken is opaque and juices run clear, and glaze is beginning to caramelize.
Source: fresh, Hannaford Nov. – Dec. 2008