Submitted By: Chef Jason Baker, JT Bakers, Greenwich NY

Serves 4Ingredients:

  • 4 Boneless skinless chicken breasts
  • 2 cups Pure NYS Maple Syrup
  • 1/4 cup Lite Soy
  • 1 cup Water
  • 1/4 cup NYS granulated Maple Sugar
  • 2 in. piece Fresh Ginger, sliced
  • 3 whole cloves Garlic
  • 4 stars Star Anise
  • 2 tbsp. Whole Coriander

Directions:Add all ingredients to sauce pan and simmer 20 minutes. Strain through fine mesh sieve. Pan sear four boneless chicken breasts (a 1-1/2 lb. pork tenderloin or 24 large sea scallops). Preheat oven to 325°F. Place seared breasts in shallow baking pan and pour glaze on top, basting with glaze every five minutes; and bake uncovered 15 minutes or until done. Serve with fresh roasted brussel sprouts and steamed basmati rice or couscous. As an alternative, try reducing the strained glaze by 1/2 and use it as a sauce to drizzle over grilled salmon or boneless pork chops.

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