Saturday, April 17, 2010

Maple-Ginger Glazed Chicken Breasts

I'm not entirely sure why, but lately I've become obsessed with things that are glazed. Savory things, too, not just cakes and donuts. I went through some cookbooks as well as my favorite recipe websites and just typed in "glazed", and came across a lot of interesting recipes. I settled on these glazed chicken breasts for dinner this week because they were easy and I had all of the ingredients on hand. The glaze had a lot of flavor for not having a lot of ingredients, and was a nice way to dress up an otherwise pretty boring piece of chicken. Maple syrup adds sweetness, soy sauce adds a savory component, and ginger and cayenne add a little kick.

Maple-Ginger Glazed Chicken Breasts
from America's Test Kitchen Fast & Fresh Recipe Card Collection

1/4 cup pure maple syrup (NOT pancake syrup!)
1 tbs. soy sauce
1 tsp. grated fresh ginger
1/4 tsp. cayenne pepper
4 boneless, skinless chicken breasts
salt and pepper
1 tbs. vegetable oil

1. Combine syrup, soy sauce, ginger, and cayenne in a small bowl. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in a large, nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side.

2. Reduce heat to medium-low and add syrup mixture to skillet. Simmer, turning chicken once or twice to coat, until glaze is slightly thickened and chicken is cooked through, 2 to 4 minutes. Serve.

Download a printable recipe.

1 comment:

Julian K said...

Hi great reading your ppost