* Exported from MasterCook * Maple-Glazed Chicken Breasts Recipe By : Born To Grill/Jamison Serving Size : 6 Preparation Time :0:00 Categories : Chicken Grill Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Large chicken breasts = boneless/ skinless 2 Teaspoons freshly ground black pepper Kosher salt to taste or other coarse salt Maple glaze: 1 Tablespoon vegetable oil 2 uncooked bacon slices -- chopped 1 plump garlic clove -- minced 3 Tablespoons maple syrup 1 Teaspoon Worcestershire sauce Vegetable oil cooking spray Place the chicken breasts between two sheets of plastic wrap. Pound to a 1/2-to 3/4-inch thickness. Coat the chicken breast with the black pepper and salt to taste. Cover and refrigerate while preparing the glaze. To prepare the glaze: In a medium skillet, warm the oil with the bacon over medium heat. Fry until the bacon is brown and crisp. Using a slotted spoon, remove the bacon, drain and set aside. Stir the garlic into the pan drippings and saute 1 minute. Remove the skillet from the heat. Stir in the maple syrup and Worcestershire sauce; set aside. Preheat the grill to medium. Remove the chicken from the refrigerator and let it sit, covered, at room temperature for about 20 minutes. Just before grilling, lightly spray the chicken breasts with vegetable oil cooking spray. Grill the chicken, uncovered, over medium heat for 5 to 6 minutes per side, until it is opaque but still juicy. Brush with the glaze when you turn the cooked side of the chicken up, and coat the second side when it comes off the grill. If grilling covered, cook the chicken for about 10 minutes, turning once midway and glazing as above. Serve the breasts whole or sliced and fanned; sprinkle the reserved bacon over the top. From "Born to Grill" by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press). jmerrill@prodigy.com - - - - - - - - - - - - - - - - - -