Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 boneless skinless chicken breasts
- ½ cup Grade B Amber maple syrup (Grade A Dark Amber would be okay too.)
- ¼ cup chicken broth
- 2 tbsp Worcestershire sauce
- Melted butter
- 1 Tbsp salt
- 1 Tbsp freshly-ground black pepper
- 2 Tbsp lemon pepper
Directions
Combine maple syrup, sauce, and broth in a small saucepan over medium-high heat. Bring to a boil and cook until reduced by ⅓. Set aside.
Combine salt, pepper, and lemon pepper. Brush chicken with melted butter and press seasoning mixture into both sides of each chicken breast.
Place chicken in a shallow roasting pan. Insert a probe thermometer into one of the pieces and roast at 375°F (190°C) until internal temperature reaches 165°F (74°C).
Brush top of chicken pieces with maple mixture. Remove while your broiler heats up.
Place chicken under your preheated broiler until top is well browned and slightly charred.
Remove to a plate and cover with aluminum foil . Let rest 7 minutes before serving with remaining maple mixture.