Here's an easy main dish that's sure to set you on your own quest for the best syrup. Start the chicken breasts marinating on a Saturday afternoon for a quick meal later in the day, just about the time you come in from raking the last of the winter leaves off the garden.
pure maple syrup
reduced-sodium soy sauce
minced fresh ginger
freshly ground pepper
boneless, skinless chicken breasts, (about 8 ounces), trimmed and tenders removed (see Tip)
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.
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 degrees F, 3 to 5 minutes per side.
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.
Wrap and freeze the chicken
tenders. When you have gathered enough, use them in a stir-fry--they are the perfect size.
Calories 186, Total Fat 1 g, Cholesterol 66 mg, Sodium 343 mg, Carbohydrate 15 g, Protein 27 g, Potassium 361 mg. Exchanges: Other Carbohydrate 1,Lean Meat 4.
Percent Daily Values are based on a 2,000 calorie diet