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| Pan-seared Chicken Breasts with Soy Maple Glaze |  PDF |
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| Developed by Chef Jason Baker, JT Bakers, Greenwich, NY | ||
4 boneless skinless chicken breasts
2 cups Pure New York State Maple Syrup
¼ cup lite soy
1 cup water
¼ cup Pure New York State granulated Maple Sugar
2 in. piece fresh ginger, sliced
3 whole cloves garlic
4 stars star anise
2 tbsp. whole coriander
Add all ingredients to sauce pan and simmer 20 minutes. Strain through fine mesh sieve. Pan sear four boneless
chicken breasts (a 1½ lb. pork tenderloin or 24 large sea scallops). Preheat oven to 325°F. Place seared breasts
in shallow baking pan and pour glaze on top, basting with glaze every five minutes; and bake uncovered 15 minutes or
until done. Serve with fresh roasted brussel sprouts and steamed basmati rice or couscous.
As an alternative, try reducing the strained glaze by half and use it as a sauce to drizzle over grilled salmon or boneless
pork chops.
Serves 4
©2008
New York State Maple Producers Association
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Last updated August 20, 2008