| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry, Sauces | 2 | Servings | |
INGREDIENTS
| 1 | t | DRIED THYME |
| 2 | CHICKEN BREASTS* boned, skin | |
| 1/2 | c | PURE MAPLE SYRUP |
| 3 | T | JACK DANIEL'S WHISKEY |
| 1 | T | VEGETABLE OIL |
INSTRUCTIONS
Note: Chicken breasts should be boned, skinned & split. Rub thyme over both sides of chicken breasts. Combine syrup, whiskey and oil. Marinate breasts in the refrigerator for several hours. Grill or broil breasts, basting frequently with marinade for a shiny brown glaze. (Glaze burns easily, so watch carefully.) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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