maple-glazed almond chicken breast

[Babs]

This dish is easy to make, and always meets with rave reviews, so I thought I'd share. You can make it in advance and store it (covered) in the fridge for a several hours, so it's great for dinner parties. If you make it in advance, wait 'til after you remove from fridge to add the almonds.

You'll need:
four boneless, skinless chicken breasts, cut in half. (I use the "bare" chicken that comes without the liquidy stuff. That way the chicken absorbs more of the flavor later.)
1/2 c maple syrup (not the fake stuff)
1/4 c butter
2 t lemon juice
1 t salt (or to taste)
1/3 c almond slivers
pepper

In 1 qt pot, melt butter. Stir in maple syrup, lemon juice, salt. Bring to boil, then remove from heat immediately.

Arrange the chicken in a single layer in an oiled 9X13 glass baking dish. Slowly pour the maple mixture over the chicken. Top with almond slivers and pepper. You can also sprinkle a dash of parsley flakes for added color.

Bake for 35 minutes at 350*. Chicken will stay very pale, even when done. Take care not to overbake. There should be liquid left in the baking dish. You can reserve this for use as a gravy, if you wish.

This will feed four adults. I serve this dish with long-grain rice and spinach salad.

[filsdepac]

This dish is easy to make, and always meets with rave reviews, so I thought I'd share. You can make it in advance and store it (covered) in the fridge for a several hours, so it's great for dinner parties. If you make it in advance, wait 'til after you remove from fridge to add the almonds.

You'll need:
four boneless, skinless chicken breasts, cut in half. (I use the "bare" chicken that comes without the liquidy stuff. That way the chicken absorbs more of the flavor later.)
1/2 c maple syrup (not the fake stuff)
1/4 c butter
2 t lemon juice
1 t salt (or to taste)
1/3 c almond slivers
pepper

In 1 qt pot, melt butter. Stir in maple syrup, lemon juice, salt. Bring to boil, then remove from heat immediately.

Arrange the chicken in a single layer in an oiled 9X13 glass baking dish. Slowly pour the maple mixture over the chicken. Top with almond slivers and pepper. You can also sprinkle a dash of parsley flakes for added color.

Bake for 35 minutes at 350*. Chicken will stay very pale, even when done. Take care not to overbake. There should be liquid left in the baking dish. You can reserve this for use as a gravy, if you wish.

This will feed four adults. I serve this dish with long-grain rice and spinach salad.

Do you recommend poking holes in the chicken so that the chicken can absorb the flavors more?

Thanks, I always appreciate a good chicken recipe.

[YOhio]

This dish is easy to make, and always meets with rave reviews, so I thought I'd share. You can make it in advance and store it (covered) in the fridge for a several hours, so it's great for dinner parties. If you make it in advance, wait 'til after you remove from fridge to add the almonds.

You'll need:
four boneless, skinless chicken breasts, cut in half. (I use the "bare" chicken that comes without the liquidy stuff. That way the chicken absorbs more of the flavor later.)
1/2 c maple syrup (not the fake stuff)
1/4 c butter
2 t lemon juice
1 t salt (or to taste)
1/3 c almond slivers
pepper

In 1 qt pot, melt butter. Stir in maple syrup, lemon juice, salt. Bring to boil, then remove from heat immediately.

Arrange the chicken in a single layer in an oiled 9X13 glass baking dish. Slowly pour the maple mixture over the chicken. Top with almond slivers and pepper. You can also sprinkle a dash of parsley flakes for added color.

Bake for 35 minutes at 350*. Chicken will stay very pale, even when done. Take care not to overbake. There should be liquid left in the baking dish. You can reserve this for use as a gravy, if you wish.

This will feed four adults. I serve this dish with long-grain rice and spinach salad.

WTF? You're posting a recipe in the Diner! What is happening?!?

[Babs]

WTF? You're posting a recipe in the Diner! What is happening?!?

I'm sorry, Y. I know you're disappointed there's no spam or raisins involved.

BTW, when I said you can make it in advance, I meant you can prepare everything in advance and keep it in the fridge until you're ready to bake it...not to actually bake it six hours early. :-)

[PaloAltoCougar]

I may actually try this, although my attempts at culinary achievement are about as frequent as J.D. Salinger publications. And I'm interested in your response to filsdepac's query--whether you punch holes in the chicken to permit better marinade penetration. We do that for marinating chateaubriand and other things, but I always wonder if it's a net negative as it allows the meat's juices to escape.

[Babs]

And I'm interested in your response to filsdepac's query--whether you punch holes in the chicken to permit better marinade penetration.

I sometimes score the underneath of the chicken. Not being a facebooker, I haven't quite mastered poking yet.

[creekster]

I sometimes score the underneath of the chicken.

WOw, I bet that makes them cluck like crazy.

[filsdepac]

I may actually try this, although my attempts at culinary achievement are about as frequent as J.D. Salinger publications. And I'm interested in your response to filsdepac's query--whether you punch holes in the chicken to permit better marinade penetration. We do that for marinating chateaubriand and other things, but I always wonder if it's a net negative as it allows the meat's juices to escape.

For chicken, I think poking holes helps a lot. With red meat I agree that you don't want those precious juices going anywhere.

Filledepac de l'avenir didn't poke holes in our marinating chicken one night and it was almost tasteless (granted, the marinade didn't have the natural strong flavors suggested by the recipe here).

[Katy Lied]

Not being a facebooker, I haven't quite mastered poking yet.

You're killing me, you're so funny.

[Babs]

You're killing me, you're so funny.

See? This is what I love about Triplet being awol and YO and HFN running the show. The funny standards are so much lower now!!