Maple-Roasted Chicken Breasts

Maple-Roasted Chicken Breasts is a gluten free, dairy free, paleolithic, and primal recipe with 8 servings. One serving contains 297 calories, 24g of protein, and 3g of fat. For $2.62 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. It is brought to you by The Messy Baker. 79 people were impressed by this recipe. From preparation to the plate, this recipe takes about 6 hours and 50 minutes. A couple people really liked this main course. If you have garlic, skinless boneless chicken breasts, Salt & Pepper, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is good. Try Maple-Thyme Roasted Chicken Breasts, Maple-Apple Chicken Breasts, and Maple-Glazed Chicken Breasts for similar recipes.

Servings: 8

Preparation duration: 375 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place the chicken breasts in a shallow dish. Pour 1 cup of the maple syrup overtop. Peel all the garlic cloves, crush them under the flat side of a knife, and add all but 2 cloves to the chicken. Add ½ cup of the malt vinegar, toss the chicken to coat, and marinate for 1 to 6 hours.Preheat the oven to 375°F. Grease a roasting pan.Place the chicken breasts in the roasting pan, shaking off any excess syrup, and season. Roast, uncovered for about 25 minutes, until an internal temperature of 180°F is reached. Let the chicken rest 10 minutes.To serve, heat the remaining ½ cup maple syrup, 3 tbsp of malt vinegar, and 2 cloves of garlic. Simmer for 3 minutes, remove the garlic, and keep the syrup warm. Slice the chicken breast into 3 pieces on an angle and plate. Spoon warm syrup over and serve.

 

Step by step:

1. Place the chicken breasts in a shallow dish.

2. Pour 1 cup of the maple syrup overtop. Peel all the garlic cloves, crush them under the flat side of a knife, and add all but 2 cloves to the chicken.

3. Add ½ cup of the malt vinegar, toss the chicken to coat, and marinate for 1 to 6 hours.Preheat the oven to 375°F. Grease a roasting pan.

4. Place the chicken breasts in the roasting pan, shaking off any excess syrup, and season. Roast, uncovered for about 25 minutes, until an internal temperature of 180°F is reached.

5. Let the chicken rest 10 minutes.To serve, heat the remaining ½ cup maple syrup, 3 tbsp of malt vinegar, and 2 cloves of garlic. Simmer for 3 minutes, remove the garlic, and keep the syrup warm. Slice the chicken breast into 3 pieces on an angle and plate. Spoon warm syrup over and serve.

Nutrition Information:

covered percent of daily need