| 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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