Maple Baked Chicken Breast Recipes

Steps:

• Whisk maple syrup, Dijon mustard, and balsamic vinegar together in a bowl. Pour over chicken thighs in a bowl and marinate for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Place chicken in the prepared casserole dish and pour remaining marinade on top.
• Bake in the preheated oven for 25 minutes. Flip chicken and continue baking until juices run clear and sauce is thick, about 25 minutes more. Serve with sauce over chicken.

Steps:

• Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink. Remove and keep warm. , Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat.

Steps:

• Dredge chicken in the flour seasoned with salt and pepper. In a fry pan melt the butter until bubbly. Shake to remove excess flour from the chicken, brown the chicken breasts quickly on both sides. While chicken is browning layer the onion slices in the bottom of a 13x9x2 baking pan, add the 1/2 cup water. Place the chicken atop the onion slices. Pour the maple syup over the chicken. In a pinch bowl combine the savory, thyme and sage, mix together. Sprinkle the spices over the chicken. Bake, uncovered at 350' for 50-60 minutes or until chicken is no longer pink, basting chicken occasionally with the pan juices.

Steps:

• Preheat oven to 350°F
• Spray large nonstick oven proof skillet with cooking spray.
• Heat on medium-high heat.
• Add chicken; cook 3 minute on each side or until lightly browned on both sides.
• Remove from heat.
• Place onion on top of chicken; place apples around sides of chicken.
• Mix honey and dressing; pour over chicken.
• Bake 20 to 25 minute or until chicken is cooked through.
• Spoon syrup mixture in skillet over chicken just before serving.

Steps:

• Remove any visible fat from chicken, then rinse chicken under cold water and pat dry with paper towel.
• Coat sides with poultry seasoning, pepper, marjoram, onion powder& italian seasonings (more or less to taste).
• In large baking dish, arrange chicken pieces in single layer.
• In medium bowl, blend syrup, mustard, lemon juice & brown sugar; pour mixture over chicken.
• Dot each piece with butter, cover with foil, and bake at 350°F for 30 minutes.
• Uncover dish, bake basting occasionally with pan juices, until brown& glazed- about 20 additional minutes.
• Transfer to serving platter and garnish with parsley.

Steps:

• Preheat oven to 350.
• Stir together flour, salt and pepper. Dust chicken with flour mixture, patting off excess.
• Coat a large nonstick, ovenproof frying pan with Pam. Add chicken and brown on both sides, about 3 minutes per side.
• Stir together maple syrup, thyme and sage and pour over chicken. Lay onions over chicken and then pour chicken broth over all.
• Cover and bake 1 hour, basting occasionally with pan sauce.

Steps:

• 1. Preheat oven to 350
• 2. In zip lock bag stir together flour, salt and pepper. Dust chicken with flour mixture, patting off excess.
• 3. Coat a large frying pan with Pam spray. add chicken and brown on both sides, about 3 minutes per side. Transfer to oven safe baking dish.
• 4. Stir together, maple syrup, thyme and poultry seasoning and pour over chicken. Lay onions on chicken and gently pour chicken broth all over chicken and onions.
• 5. Cover with foil and bake 1 hour, basting occasionally with pan sauce.
• 6. To make sauce
• 7. When chicken is done, transfer chicken and onions to plate and cover with foil to keep warm
• 8. Pour juices in frying pan, bring to boil. Mix 2tbsp cornstarch with enough cold water to make a creamy liquid. Slowly stir in cornstarch mixture a little at a time to the boiling broth and whisk constantly until you reach your desired gravy consistency. Serve over chicken.