My Blue Kitchen
Monday, February 05, 2007
  Maple-Mustard Glazed Chicken Breasts
Maple-mustard Glaze

Maple-Mustard Glaze
Makes 1 1/4 cups
Soy can be substituted for the balsamic vinegar

2/3 cup whole grain mustard
1/2 cup maple syrup
1 T balsamic vinegar

Whisk together ingredients. Begin basting liberallly about 5 minutes before they finish cooking. Can be used on pork, chicken or seafood. The recipe serves 8. To serve 4 just cut in half.

Wow, I finally got the new Blogger to work!! I have been having some technical difficulties.

This Glaze recipe is from The Best Light Recipe book from the Editors of Cook's Illustrated. The cookbook is great with lots of information and comparisons on products. Also lots of illustrations on how to do stuff like trimming a chicken breast or pitting an avocado. It is definately not a typical light cooking book. There is a whole section on grilling lean meats with recipes for rubs and glazes. This glaze recipe could not have been any easier and was really tasty. It made waaay more then I needed though. It would be really nice on grilled salmon.

Anyway, I have this great new grill pan that I LOVE. It is a Le Crueset grill pan that actually came with the Dutch Oven that I bought myself with Christmas money. It was an excellent bonus and I have been using it all the time. I am still learning how to cook meat after being a vegetarian for 12 years.
Glad to see your back yummymum. Know what I think might be good in that glaze? A wee bit of whiskey, bourbon, etc.
Again with the booze, cosmopolis?? [shakes head sadly]

These photos make me want to lick my screen! And I'm a vegetarian.
Have you ever thought about pursuing a glamourous career as a food stylist?
that looks delicious and really easy. did the kids like it too??
Post a Comment

<< Home
blah blah

My Photo
Location: Maine
December 2006 / January 2007 / February 2007 / March 2007 / April 2007 / June 2007 / July 2007 / September 2007 / December 2007 / September 2008 / January 2011 / February 2011 /

Powered by Blogger