MAPLE GLAZED CHICKEN WITH ROASTED COUNTRY VEGETABLES
Provided by Sandra Lee
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- For the vegetables: In a small bowl, whisk together the seasoning, mustard, oil and salt and pepper, to taste. Toss with the vegetables and spread in a layer on the bottom of a roasting pan.
- For the chicken: Season the chicken with the chicken seasoning. Place the chicken on the vegetables in the roasting pan. Roast until golden and an instant-read thermometer registers 150 degrees F when inserted in the thickest part of the thigh, 50 minutes to 1 hour.
- For the glaze: While the chicken is roasting, whisk together all the ingredients for the glaze in a pot over medium-high heat. Bring to a simmer and cook until thickened slightly. Season with salt and pepper, to taste.
- When the chicken is nearly cooked through, completely coat the outside with the glaze using a pastry brush. Pour any remaining glaze over the vegetables. Roast until an instant-read thermometer registers 175 degrees F when inserted in the thickest part of the thigh, an additional 15 to 20 minutes. Remove the chicken from the oven and let rest for 10 minutes before serving.
MAPLE-GLAZED CHICKEN
This chicken recipe offers sweet and savory flavors and a pleasant maple sauce. Tender and loaded with appeal, this entree will please everyone at the table.-Taryn Kuebelbeck, Plymouth Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink. Remove and keep warm. , Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat.
Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 220mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
MAPLE-GLAZED CHICKEN AND CRISPY POTATOES
A juicy whole chicken with a sweet maple glaze, crispy potatoes and a fresh green salad in under 30 minutes? Yes, please! The trick is to break down the chicken into smaller pieces so it cooks faster in the oven.
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- For the potatoes: Place the potatoes in a medium saucepan, cover with cold water by 1 inch and bring to a boil over high heat. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with the tip of a sharp knife, about 15 minutes. (This is a good time to start the chicken.)
- Drain the potatoes and transfer to a large skillet (not nonstick). Gently flatten the potatoes so the skin bursts but the potatoes still hold together (see Cook's Note).
- Drizzle the olive oil all over the potatoes and set the skillet over medium heat. Cook for about 8 minutes, flipping halfway through, until the potatoes are golden brown on both sides. Sprinkle all over with the seasoned salt and gently toss to coat.
- For the chicken: Heat a large cast-iron skillet over medium-high heat. Add the olive oil to the skillet and make sure it gets very hot. Pat the chicken dry with paper towels and sprinkle all over with the seasoned salt. Place the chicken skin-side down in the skillet and cook, undisturbed, until the skin is golden but not too dark, 4 to 5 minutes. Without flipping the chicken over, bake until firm to the touch and an instant-read thermometer inserted into thickest part (avoiding the bone) registers 165 degrees F, 12 to 14 minutes. (This is a good time to finish the potatoes.)
- Remove the skillet from the oven and flip the chicken. Brush the skin with the maple syrup. Drizzle any of the remaining maple syrup over the chicken.
- For the salad: Whisk the vinegar, garlic, mustard, maple syrup, salt and olive oil together in a medium bowl until combined; season with pepper. Set aside so the garlic can infuse the dressing, about 5 minutes. Remove the garlic and lightly toss the lettuce with the dressing in the bowl.
MAPLE-GLAZED CHICKEN
The actual recipe calls for bone in chicken cooked in the oven at 500F and to brush maple glaze throughout cooking. I liked the bite size pieces.
Provided by jamb7866
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine the paprika, salt, ground cinnamon, cumin and pepper in a ziploc bag.
- Add chicken pieces and coat evenly.
- In a skillet over medium heat cook chicken until thoroughly done.
- About 10 minutes.
- Remove chicken after done and keep warm.
- Lower heat to low and add maple syrup, butter and dijon mustard.
- Combine well and add chicken pieces to coat evenly.
- Serves well with roasted vegetables.
Nutrition Facts : Calories 375, Fat 12.2, SaturatedFat 5, Cholesterol 160.5, Sodium 1566.1, Carbohydrate 15.6, Fiber 1.2, Sugar 12.3, Protein 48.9
MAPLE GLAZED CHICKEN TENDERS
We are always looking for a quick meal to prepare on Wednesday nights. I ususally fix frozen chicken tenders. This is a great way to turn them up and adds great flavor.
Provided by gertc96
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the chicken tenders in the oven as directed, on a foil lined baking sheet.
- Meanwhile, melt the butter in a medium skillet and cook the onions until soft.
- Blend in the syrup and the mustard.
- Cook to a simmer for 1 minute and remove from heat.
- Add the cooked chicken tenders to the skillet and stir to coat.
- Spreak glazed chicken back onto the baking sheet and cook 5-8 minutes longer until the sauce is set.
Nutrition Facts : Calories 193.4, Fat 4.9, SaturatedFat 2.2, Cholesterol 60.5, Sodium 81.8, Carbohydrate 15, Fiber 0.5, Sugar 12.4, Protein 21.8
MAPLE-MUSTARD CHICKEN THIGHS
Provided by Ellie Krieger
Categories main-dish
Time 55m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.
MAPLE AND CAYENNE GLAZED CHICKEN
Steps:
- Preheat the oven to 400 degrees F.
- Make a small hole in the extra skin on the legs and poke the end of the drumstick through to form a perfect package. Toss the chicken generously with olive oil and salt, to taste. Arrange the chicken on a sheet tray or baking dish lined with parchment or silpat. Roast the chicken until it is about 3/4 of the way done, about 20 to 25 minutes. The skin should start to brown and crisp.
- While the chicken is roasting, combine the maple syrup and cayenne in a small saucepan over medium heat. Cook until the syrup is reduced by about 1/2 to 3/4 or until the syrup is very thick and syrupy.
- After the chicken has roasted for 20 to 25 minutes, brush each piece of chicken generously with the reduced syrup. Continue to roast for another 10 to 12 minutes, brushing the skin with the syrup 1 or 2 more times while cooking. The skin should start to become very dark and sticky. If the skin starts to get too dark, cover it loosely with aluminum foil. Transfer the chicken to a serving platter and let rest about 10 minutes before serving.
- Sweet and spicy!!!
MAPLE-GLAZED HOT WINGS
Love chicken wings either on their own or as part of a big barbecue? The sticky maple and butter glaze on these wings adds extra succulence
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 14
Steps:
- To make the rub, mix together all the ingredients in a large bowl with a large pinch of salt. Add the chicken wings and toss to coat in the spices. If you've got time, chill and marinate for up to 24 hrs.
- Heat oven to 180C/160C fan/gas 4. , transfer the wings to the tray and roast for 40-45 mins until they are cooked through. Turn the oven up to 220C/200C fan/gas 7 and roast for a further 10 mins until golden brown and crispy.
- Meanwhile, make the glaze by heating the butter, vinegar, hot sauce and maple syrup in a small saucepan. Bring to the boil over a high heat, then reduce the heat and simmer gently for 5 mins or until the glaze has thickened. Remove the wings from the oven and while they are still hot, pour over the glaze and carefully mix using a spoon to roll and coat them evenly. They should be nice and glossy. Serve with your favourite dip.
Nutrition Facts : Calories 430 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 1.4 milligram of sodium
MARY'S MAPLE & ORANGE GLAZED CHICKEN
A great no-fuss dish for a dinner party
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Make several diagonal slashes across each chicken breast. Tip the other ingredients into a wide shallow bowl and swirl them together until everything is well mixed. Add the chicken breasts and turn them in the mixture until they are evenly coated. At this point you can cover the dish with cling film and chill the chicken for 24 hours, but it's also fine to cook them straight away.
- Preheat the grill or light the BBQ. Then cook the chicken for 5-6 minutes each side, turning once and brushing or spooning over more marinade as you go, until the chicken is browned and glossy. Serve the chicken on a bed of dressed salad leaves.
Nutrition Facts : Calories 216 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 11 grams sugar, Protein 26 grams protein, Sodium 1 milligram of sodium
MAPLE-GLAZED BARBECUE CHICKEN
Make and share this Maple-Glazed Barbecue Chicken recipe from Food.com.
Provided by AZPARZYCH
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat grill.
- In small bowl stir together glaze ingredients.
- Sprinkle chicken with salt and pepper.
- Brush chicken generously with glaze.
- Place chicken on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals; cover grill.
- Cook 8-12 minutes or until juices run clear, turning once and brushing occasionally with glaze.
Nutrition Facts : Calories 190.9, Fat 3.1, SaturatedFat 0.7, Cholesterol 75.5, Sodium 462, Carbohydrate 14.3, Fiber 0.2, Sugar 12.4, Protein 25.3
MAPLE GLAZED CHICKEN THIGHS
While chicken breasts are a staple for me, I enjoy the deeper flavors imparted by thighs. This is a recipe I modified from Eating Well magazine that pairs that richness with a slightly sweet flavorful marinade and sauce. These are fabulous when marinated overnight, but you can go a short as two hours. The thighs can be cooked on an indoor or outdoor grill or broiled.
Provided by justcallmetoni
Categories Chicken Thigh & Leg
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all ingredients save the thighs in a resealable bag or non reactive container. Add thighs and seal. Marinade in the fridge for 2 to 24 hours.
- When ready to cook, prepare the cooking surface with a light coating of cooking spray or oil. Remove the thighs from the marinade removing any excess.
- Place thighs on the grill and cook for 4 to 6 minutes per side or until a thermometer registers 165 degrees. Actual cooking time will vary depending on the type of grill chosen. Remove chicken to a serving plate.
- Place the marinade in a small sauce pan over medium heat and bring to a boil. Reduce temperature to a low simmer and cook for 3 to 5 minutes.
- Generously brush the chicken with the sauce and serve.
Nutrition Facts : Calories 194.1, Fat 3.3, SaturatedFat 0.8, Cholesterol 68.1, Sodium 874.6, Carbohydrate 23.6, Fiber 0.3, Sugar 18.8, Protein 17.6
APPLE-MAPLE GLAZED CHICKEN BREASTS
From Cooks Illustrated: "When reducing the glaze in step 4, remember that the skillet handle will be hot; use an oven mitt. To make sure the chicken cooks evenly, buy breasts that are similar in size-about 12 ounces apiece. If the glaze looks dry during baking, add up to 2 tablespoons of juice to the pan. If your skillet is not ovenproof, brown the chicken breasts and reduce the glaze as instructed, then transfer the chicken and glaze to a 13 by 9-inch baking dish and bake (don't wash the skillet). When the chicken is fully cooked, transfer it to a plate to rest and scrape the glaze back into the skillet to be reduced." NOTE: You can find a step-to-step guide at the www.cooksillustrated.com website.
Provided by senseicheryl
Categories Chicken Breast
Time 45m
Yield 4 pieces of chicken, 4 serving(s)
Number Of Ingredients 13
Steps:
- Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 1/2 cups apple cider, corn syrup, maple syrup, mustard, vinegar, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken breast at a time, coat chicken with flour, patting off excess.
- Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. Add chicken breasts skin-side down; cook until well browned and most of fat has rendered from skin, 8 to 14 minutes. (If after 3 minutes you don't hear definite sizzling, increase heat to medium-high. If after 6 minutes chicken is darker than lightly browned, reduce heat slightly.) Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate.
- Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup (heatproof spatula should leave slight trail when dragged through glaze), 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place skin-side down in skillet.
- Transfer skillet to oven and bake chicken until thickest part of breasts registers 160 degrees on instant-read thermometer, 25 to 30 minutes, turning chicken skin-side up halfway through cooking. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat (be careful-handle will be very hot) and cook glaze, stirring constantly, until thick and syrupy (heatproof spatula should leave wide trail when dragged through glaze), about 1 minute. Remove pan from heat and whisk in remaining 2 tablespoons apple cider. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze at table.
Nutrition Facts : Calories 773.7, Fat 34.1, SaturatedFat 9.4, Cholesterol 217.7, Sodium 348.2, Carbohydrate 41.2, Fiber 0.6, Sugar 13.7, Protein 72.8
MAPLE-GLAZED CHICKEN
This one-pan dish is filled with the flavors of fall. Maple syrup adds sweetness and depth to the tangy cider-infused glaze that coats tender pan-roasted chicken, apple wedges and shallots.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.
- Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
- Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.
Nutrition Facts : Calories 553, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 119 milligrams, Sodium 373 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 42 grams
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- Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once.
- Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 3 to 5 minutes per side.
- Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.
CURRIED MAPLE-MUSTARD CHICKEN BREASTS RECIPE | FOOD & WINE
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- Preheat the oven to 350°. In a 9-by-13-inch ceramic baking dish, combine the butter with the maple syrup, mustard, curry powder and cayenne. Bake for about 5 minutes, until the butter is melted. Whisk in a generous pinch each of salt and pepper and let cool slightly, 5 to 10 minutes.
- Season the chicken with salt and pepper, add to the baking dish and turn to coat with the sauce. Carefully spoon some of the sauce under the chicken skin. Turn the chicken breast side up and bake for about 45 minutes, basting occasionally, until the chicken is glazed and an instant-read thermometer inserted in the thickest part registers 165°. Transfer the chicken to a work surface and let rest for 10 minutes.
- Cut the chicken off the bones and transfer to plates. Whisk the pan sauce and spoon over the chicken. Serve, passing additional sauce at the table.
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- In an oven-proof skillet over medium high heat, pan-fry the chicken on both sides until browned, about 2-3 minutes per side.
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From soulandstreusel.com
- Make the buttermilk- Add soy milk and vingear to a large bowl or container, mix to combine, and let sit for 3-5 minutes. Add sriracha and cut and cleaned chicken wings and toss so each one is coated. Let the wings marinate overnight or for a minimum of 30 minutes in the buttermilk. The longer they sit the more tender the chicken meat will be.
- Heat oil in a large frying pan until the oil shimmers. Carefully add the wings, being careful not to crowd the oil, as this will lower the temperature and result in a less-crispy wing. Once the wings are golden brown and crispy, flip to fry the second side.Remove with tongs and let rest on a cooling rack while you prep the glaze.
- Add all ingredients to a small frying pan, bring to a boil, and let boil for a minute and a half. Right before serving, dip each wing in the glaze to fully coat them. Alternatively, add the glaze to a large bowl and toss the wings together to coat. Eat hot!
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- Preheat the oven to 425°. In a medium bowl, stir together the syrup, soy sauce, vinegar, 1 1/2 teaspoons of salt and 3/4 teaspoon of pepper. Toss the chicken with the marinade and let stand for 20 minutes.
- Place the chicken along with the marinade on an aluminum foil–lined baking sheet and roast until golden brown and cooked through 40 to 45 minutes. Season with salt and pepper and serve.
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- Preheat the oven to 450°. In a large ovenproof skillet, melt the butter. Stir in the bread crumbs and cook over moderate heat until golden. Stir in the parsley and season with salt and pepper. Transfer to a plate and let cool. Wipe out the skillet.
- Add the olive oil to the skillet and heat until shimmering. Season the chicken with salt and pepper and add it to the skillet, skin side down. Cook over moderately high heat until the skin is browned, 3 minutes. Flip the chicken and roast in the oven for 7 minutes, until just cooked through.
- Return the skillet to the burner. Add the syrup and vinegar; bring to a boil. Turn the chicken skin side down and cook until richly glazed, about 30 seconds; transfer to plates skin side up. Add the stock to the skillet and boil until reduced by one-third, scraping up any browned bits from the bottom. Stir in the mustard and season with salt and pepper. Spoon the sauce over the chicken. Top with the bread crumbs and serve.
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- Whisk together the chicken broth, syrup, soy sauce, sriracha, and salt. Pour over top of the sweet potatoes and chicken. Cook on low for 5 to 6 hours, or high for 3 to 4 hours, until the chicken is tender and almost falling off the bone.
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