Ingredients
- chicken breasts, boneless and skinless4 piece
- maple syrup, Grade B Amber; Grade A Dark Amber is also acceptable1/2 cup
- chicken broth1/4 cup
- worcestershire sauce2 tbsp
- melted butter
- salt1 tbsp
- black pepper, freshly ground1 tbsp
- lemon pepper2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
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.