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October 2010
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December 2010

Garlic Maple Chicken

Garlic Maple Chicken
This is the simplest of recipes.  For some reason I am particularly drawn to it in the fall.  I love to grill a couple pounds on a Saturday, have it for dinner that night and then stir fry's, soups  and salads during the week. 

When I am in a cooking frenzy, making the most of the harvest, I like to prepare savory galetes, pot pies and stews with what has just emerged from my garden.  This chicken is a staple in many of those recipes.  They take a temporary home in my freezer.  On the busiest of winter days and weeks we  feast for lunch and dinner with little thought or effort required.

Garlic Maple Chicken
Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the Garlic Maple Rub, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for 20 min. Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear.

 

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Photo Credit: Julie Cecchini


Irresistible Chicken

 Irresistible Chicken

This simple recipe is something to love.  Hearty with a simple salad on a week night, or as the start of the grand design for a romantic dinner.  For finger food or as main course, any way you present it, this chicken is simply irresistible!

  • 1 lb chicken tenders
  • 1 cup Almond Flour
  • 2 tsp Picante Passion
  • 2 Tbsp Organic Red Palm Oil or your own favorite
  • 1 small onion, chopped
  • 3 cups red, yellow and green bell pepper slices, frozen, fresh or pickled.
  • 1 cup champagne or sparkling wine

Irresistible Chicken

Toss chicken in flour and Picante Passion.  Place in large skillet with the oil and onions.  Once lightly browned, add champagne and peppers. Let simmer for about 20 minutes. Check chicken (I like mine a bit chared and crunchy), once it is tender to your liking, remove from pan.  Serve hot over rice, pasta, polenta or salad.

  Irresistible Chicken

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Photo Credit:  Julie Cecchini