- 1/2 cup Pure Vermont Maple Syrup
- 1/4 cup orange marmalade
- 1 Tbs. Dijon mustard
- 2 Tbs. canola oil
- 1 clove garlic, minced
- 2 tsp. Worcestershire sauce
- black pepper to taste
- 2 boneless and skinless chicken breasts, halved
- 1 Tbs. minced chive.
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In large bowl combine Maple Syrup, marmalade, mustard, oil, garlic, Worcestershire, and pepper. Add chicken and marinate overnight, turning occasionally.
In shallow roasting pan, broil breasts 5-6" from heat for 6-7 minutes. Turn, baste, and broil another 4 minutes. Sprinkle with chive and broil 3 minutes more, or until fully cooked.
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