Maple Glazed Chicken Breasts
Maple Glazed Chicken Breasts pairs a peppery, lemony crust with a sticky glaze of reduced maple syrup. The glaze gets its depth from Worcestershire sauce and chicken broth, which keep the syrup savory rather than cloying. Using a probe thermometer takes the guesswork out of lean breast meat, and a last pass under the broiler chars the top. Saving some glaze for the table makes a ready sauce.
Instructions
Put the maple syrup, Worcestershire sauce and chicken broth in a small saucepan over medium-high heat. Bring it to a boil and cook until the liquid has reduced by one third, then set it aside.
Mix the salt, black pepper and lemon pepper in a small bowl. Brush the chicken with melted butter, then press the seasoning mixture firmly into both sides of each breast.
Set the chicken in a shallow roasting pan and push a probe thermometer into one of the pieces. Roast at 375°F (190°C) until the internal temperature reaches 165°F (74°C).
Brush the tops of the chicken with some of the maple mixture. Take the pan out of the oven while the broiler heats up.
Put the chicken under the preheated broiler until the tops are well browned and slightly charred.
Move the chicken to a plate and cover it loosely with aluminum foil. Let it rest for 7 minutes, then serve with the remaining maple mixture spooned over or alongside.
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