Served With Cranberry Orange Compote
Difficulty: Easy
Ingredients
2 large boneless, skinless chicken breast
3/4 cup pure maple syrup
1/4 cup champagne vinegar
1/2 cup green onions, chopped
salt
pepper
Directions
In a small bowl; whisk maple syrup, vinegar, salt and pepper. Place chicken and maple marinade in a freezer bag and place in refrigerator for 2-3 hours. Remove chicken from marinade and grill chicken indoor or outdoor grill until done. Let chicken rest for 5 minutes before slicing. Place sliced chicken on a bed of Butternut Squash Mash and spoon Cranberry Orange Compote (recipe below) on top, garnish with chopped green onions.
Serves 2
Butternut Squash Mash
Ingredients
4 cups butternut squash, peeled and quartered
2 cup chicken broth
1/4 tsp cinnamon
pinch of nutmeg
2 tbsp butter
2 tbsp brown sugar
1/4 cup heavy cream
salt
pepper
Directions
In a large pot with lid; add butternut squash, chicken stock. Cook squash on medium heat with lid on until the squash is tender. Using an immersion blender, blend until pureed. Add cinnamon, nutmeg, butter, brown sugar, cream, salt and pepper to taste, blend well.
Cook's Note: I reserve at least 1 cup and place in refrigerator to use for my Butternut Squash Risotto Recipe.
Cranberry Orange Compote
Ingredients
1 cup fresh cranberries
1/2 cup orange juice
1/4 cup maple syrup
1/2 cup orange marmalade
Directions
Place all ingredients in a saucepan on medium-low heat, cook until cranberries burst open and the liquid reduces down. Cool to room temperature and serve. As the compote cools, it will thicken. Unused portion can be refrigerated.
No comments:
Post a Comment