Maple-Glazed Chicken Breasts with Mustard Jus

INGREDIENTS:

1/2 cup fresh breadcrumbs (made from leftover garlic bread) Sea salt and freshly ground pepper, to taste Garlic powder, to taste 2 tsp olive oil 2 boneless, skinless chicken breasts 1 tbsp pure maple syrup 1/2 tbsp red wine vinegar 1/4 cup chicken stock 1 tbsp Dijon mustard 1 clove of garlic, minced Fresh parsley, chopped

DIRECTIONS:

Preheat the oven to 450 degrees. Put leftover garlic bread into a food processor and pulse until they are bread crumbs. Heat a large skillet over medium heat and coat with cooking spray. Add the bread crumbs and cook over moderate heat until golden. Season with sea salt and freshly cracked pepper, to taste. Transfer to a plate and let cool. Wipe out the skillet.

Heat the olive oil in the skillet. Season the chicken with sea salt, freshly cracked pepper, and garlic powder, to taste, then place it into the skillet. Cook over moderately high heat until nicely browned, 4 minutes. Flip the chicken and roast in the oven for 10-15 minutes, until just cooked through. Remove from the oven and place on a plate with a tin foil tent.

Return the skillet to the burner. Add the syrup and vinegar; bring to a boil. Place the chicken in the skillet and cook until richly glazed, about 30 seconds on each side; transfer to serving plate. Add the stock to the skillet and boil until reduced by one-third, scraping up any browned bits from the bottom. Stir in the mustard and minced garlic then season with sea salt and freshly cracked pepper, to taste. Spoon the sauce over the chicken. Top with the bread crumbs and chopped parsley and serve. Enjoy.

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