A maple syrup glaze and sliced almonds give extra flavor and crunch to chicken breasts. Hot pepper jelly adds zing to sauteed corn and lima beans. It’s made in minutes in the microwave.
Helpful Hints:
• Walnuts, pistachios or pecans can be substituted for sliced almonds.
• Any type of hot pepper jelly can be used.
Almond-Maple Chicken
Makes 2 servings. Recipe by Linda Gassenheimer
3/4 pound boneless, skinless chicken breast
2 tablespoons maple syrup
1 tablespoon canola oil
Vegetable oil spray
Salt and freshly ground black pepper
2 tablespoons sliced almonds
Remove visible fat from chicken. Mix maple syrup and canola oil together. Heat a nonstick skillet, just big enough to hold chicken in one layer, over medium-high heat. Spray with olive oil spray and add chicken, cover with a lid. Saute 5 minutes. Turn and saute, covered, 3 minutes. A meat thermometer should read 165 degrees. Remove skillet from heat and pour maple syrup mixture over chicken. Turn chicken over in the sauce and divide between two dinner plates. Pour remaining sauce over chicken. Sprinkle almonds on top.
Hot Pepper Succatash
Makes 2 servings. Recipe by Linda Gassenheimer
2 tablespoons hot pepper jelly
3/4 cup frozen corn kernels
3/4 cup frozen lima beans
Place all ingredients in a microwave-safe bowl. Cover with a plate or plastic wrap. Microwave on high 2 minutes. Toss well.
