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Maple-Glazed Chicken Breasts

Rating: 4.6 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Here's an easy main dish that's sure to set you on your own quest for the best syrup. Start the chicken breasts marinating on a Saturday afternoon for a quick meal later in the day, just about the time you come in from raking the last of the winter leaves off the garden.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2007

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Recipe Summary

total:
2 hrs 20 mins
Servings:
2

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once.

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  • Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 3 to 5 minutes per side.

  • Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.

Tips

Tip: Wrap and freeze the chicken tenders. When you have gathered enough, use them in a stir-fry--they are the perfect size.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

Per Serving:
197 calories; protein 26.1g; carbohydrates 15.3g; dietary fiber 0.2g; sugars 12.3g; fat 3g; saturated fat 0.6g; cholesterol 82.8mg; vitamin a iu 30.4IU; vitamin c 2.5mg; folate 11.4mcg; calcium 31.9mg; iron 0.7mg; magnesium 40.3mg; potassium 454.8mg; sodium 320.6mg; thiamin 0.1mg; added sugar 12g.
Exchanges:

1 other carbohydrate, 4 lean meat

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Reviews (3)

Read More Reviews
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
03/02/2013
Made this recipe for the first time it came out great I didn't have a grill pan either but I used chicken tenders/strips instead of whole breasts and they cooked quite well in the steel frying pan that I used I cooked them for 3 minutes each side with no need to finish the cooking in the oven. Read More
EatingWell User
Rating: 5 stars
10/30/2011
easy to make with a divine flavor. the chicken was very tender and flavorful. the only issue i had was the chicken did not finish in the 5mins per side so i easily finished them off for 10 mins in a 350 degree oven. will def add this to my repertoire. Read More
Joe Schaefer
Rating: 4 stars
03/14/2017
I had just happened to purchase a Maple infused Ice Wine from a local winery. I used in in place of some of the Maple syrup. Turned out very nice. I'll be trying this again with just the Syrup but will use the Maple ice wine again someday. Read More
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tracy_dc
Rating: 5 stars
10/30/2011
This turned out really well with a few glitches. One I used a stainless steel pan instead of a grill pan (because I didn't have one)'not sure if that made a difference. With the maple glaze you need to closely monitor the chicken to make sure that the outside is not burning. The chicken definitely was not fully cooked after five minutes on each side. The middle was completely raw. So I put it in the oven as recommended and it was done in about 10-15 minutes. The final product was juicy and had great flavor. Read More
EatingWell User
Rating: 4 stars
07/04/2013
I did this on the BBQ. Easier than pan frying it. This was very easy to do. This recipe is going into my Yellow Box!!! Thanks Pros: Easy to do and prep. Cons: Needed a tbspn or two extra Maple Syrup for the glaze. Read More
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