Canadiana Chicken Recipes

Steps:

• To Make Glaze: In a medium bowl combine the ketchup, pineapple juice, molasses, rum, mustard and garlic. Season with salt and pepper to taste and mix well.
• Place chicken pieces in a lightly oiled 9x13 inch baking dish; brush both sides with prepared glaze, using about 1/2 of the glaze. Cover dish and refrigerate to marinate for at least 2 hours or overnight. Also, refrigerate remaining glaze.
• Preheat oven to 375 degrees F (190 degrees C).
• Lightly brush chicken pieces on one side with some of the reserved glaze and bake uncovered in preheated oven for about 25 minutes. Turn pieces, brush with remaining glaze and bake for another 25 minutes or until chicken is tender.
• Preheat oven to broil.
• Put chicken under broiler and lightly brown on both sides, about 2 to 3 minutes each side. (Note: Watch chicken carefully, as this 'sugary' glaze burns easily!)

Steps:

• Preheat oven to 375.
• Slice chicken breasts partway through for stuffing, finely chop mushrooms and onion.
• In small skillet, sautee onions in butter and brown sugar until caramelized. Set aside in bowl.
• Fry bacon in large skillet, remove and sautee mushrooms in bacon fat.
• Chop bacon and mix with onion, sage, 1 tbsp maple syrup and strained, cooked mushrooms.
• Stuff chicken, flour lightly and brown in remaining bacon grease.
• Arrange chicken in baking pan. Mix together 3 tbsps maple syrup with water and pour over chicken.
• Bake for 25-30 minutes, turning once. Add more water/syrup if pan is drying up, to prevent burning.
• Serve with reheated, leftover stuffing spooned on top each breast and drizzle with sauce from pan and maple syrup.
• Mashed potatoes or colcannon are a good complement - spoon sauce over potatoes as well.