Maple-Glazed Chicken Breasts

Here's an easy main dish that's sure to set you on your own quest for the best maple syrup. Start the chicken breasts marinating on a Saturday afternoon for a quick meal later in the day.

Ingredients

• 2 tablespoons pure maple syrup
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons lemon juice
• 1 clove garlic, minced
• 1 teaspoon minced fresh ginger
• ¼ teaspoon freshly ground pepper
• 2 boneless, skinless chicken breasts, (about 8 ounces), trimmed and tenders removed (see Tip)

Directions

1. 1. 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.

2. 2. 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°F, about 6 to 8 minutes per side.

3. 1. 3. 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.

   2. Tip

   3. Wrap and freeze the chicken tenders. When you have gathered enough, use them in a stir-fry—they are the perfect size.