1/4 Cup (60ml) Maple Syrup
1/4 Cup (60ml) Water
1/2 Tsp Dried Chilli Flakes
1/2 Tsp Sea Salt Flakes
1/2 Tsp Cracked Black Pepper
2 x 200g Chicken Breasts, Trimmed
Roasted Parsnips & Steamed Sugar Snap Peas, to Serve
Place the Maple Syrup, Water, Chilli, Salt & Pepper in a non stick frying pan over medium heat. Bring to a simmer and add the Chicken. Cook for 4-5 minutes each side or until Chicken is cooked through. Serve the Chicken with the Pan Sauce, Roasted Parsnips and steams Sugar Snap Peas. Serves 2.
|Maple Glazed Chicken|
This was a very cheap dinner to make! All up the Chicken, Parsnips and (i used) Snow Peas cost just over $10.00, everything else i had as pantry items. I trimmed the chicken to my liking and then i halved the fillet down the middle to make it the same thickness so it would cook even. At first the sauce looked very watery but as the temperature got hotter the sauce became sticker so don't panic. I did find it very silly that there were no cooking instructions for Parsnip, common donna lets face it- its not that popular a vegetable with Youth. So i googled it and came across this Taste.com.au Recipe and it was delicious, i think i have found a new vegetable! For the Snow Peas I blanched them and sprinkled salt before serving.
I didn't think that this would fill Horn up but it did, if you have big boys maybe by an extra piece of chicken and cut it into strips just incase. I had removed the tenderloin and cooked it and sliced it up for Horn to take with Salad for lunch. Horn loved it, and I thought it was a nice change from boring old chicken, if you like spice maybe double the chilli content for a bigger chilli hit.