| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Chicken Breasts |
| 1/2 |
c |
Melted Butter |
| 1 |
tb |
Powdered Mustard |
| 6 |
|
Strips of Bacon |
| 1 |
|
Sliced Onion |
| 1 |
c |
Maple Syrup |
| 2 |
c |
Boiling Water |
| 1 |
c |
Ketchup |
| 2 |
|
Cloves of Garlic; crushed |
| 3 |
tb |
Vinegar |
| 3 |
|
Cloves |
| 1 |
|
Bay Leaf |
| 1/4 |
ts |
Thyme |
INSTRUCTIONS
1. Preheat oven to 325°F or 160°C.
2. Mix the butter and mustard and brush over the Chicken breasts. Place
chicken in a buttered, oven-proof dish. Top each Chicken breast with a
slice of bacon and a slice of onion. Pour over the maple syrup and cook
uncovered in the oven for 90 minutes. Baste regularly with the cooking
juices.
3. Remove Chicken breasts and keep warm in the oven. Degrease the cooking
juices, add the remaining ingredients and boil to a smooth sauce.
4. Strain the sauce and then pour over the Chicken breasts. Cook for 5
minutes. Serve.
Serves 6
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998
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