Maple Thyme Grilled Chicken
Adapted from a Cooking Light Recipe

Serves 4 (1 breast and 1 tablespoon sauce


1 teaspoons olive oil
4 - 6 ounce boneless skinless chicken breast halves
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup low sodium chicken broth
1/4 cup maple syrup
1/4 teaspoon crushed dried thyme
2 medium garlic cloves, thinly sliced
1 tablespoon cider vinegar
1 tablespoon stone ground mustard (we used Inglehoffer)
Preheat oven to 400°.

Pound chicken between two pieces of heavy plastic until even (about 1/2 inch)

Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper and salt.

Add chicken to pan; sauté 2 minutes on each side or until browned. Remove chicken from pan. Add broth, syrup, thyme, and garlic to pan; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes, stirring frequently. Add vinegar and mustard; cook for 1 minute, stirring constantly.

Return chicken to pan, and spoon mustard mixture over chicken. Bake at 400° for 10 minutes or until the chicken is done. Remove chicken from pan; let stand 5 minutes. Place pan over medium heat; cook mustard mixture 2 minutes or until liquid is syrupy, stirring frequently. Serve with chicken.

Per Serving (per prepared 6 ounce chicken breast): 261 Calories; 3g Fat (12.0% calories from fat); 1g Saturated Fat; 40g Protein; 14g Carbohydrate; trace Dietary Fiber; 99mg Cholesterol; 315mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fat; 1 Other Carbohydrates.

 

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