Maple chicken salad pita
3/4 cup diced cooked chicken breast
1/2 cup diced fresh apple
2 tablespoons dried cranberries
1/3 cup fat-free Greek yogurt
1/4 teaspoon salt
2 teaspoons pure maple syrup
1/8 teaspoon pepper
1 tablespoon chopped fresh parsley
1 whole wheat pita bread, 6 to 7 inches, cut in half
In a bowl, combine all the ingredients except the pita bread. Stuff the pita pockets with the chicken filling.
Maple grilled cheese
1 tablespoon butter
2 slices hand-cut sourdough bread
3 slices extra sharp cheddar cheese thinly sliced
2 tablespoons pure Canadian maple syrup
In a medium skillet, melt butter; add two slices of bread side-by-side. Place cheese on top of one slice of bread, toasting for 2 minutes. Close sandwich and continue toasting for 2 minutes; flip sandwich. Toast opposite side until cheese is melted; approximately 2 minutes. Remove from pan and drizzle a generous amount of maple syrup over the top. Serve immediately.
Maple mustard chicken nuggets
1 cup buttermilk
3 tablespoons Dijon mustard
1 pound boneless, skinless chicken breasts, cut into large nugget-size pieces
1 ¼ cups all-purpose flour
¼ cup cornmeal
2 teaspoons paprika
1 ¼ teaspoons salt
½ cup pure maple syrup
2 tablespoons butter
1 teaspoon ketchup
In a large plastic bag combine buttermilk, 1 tablespoon of the mustard, and chicken. Set aside.
Heat oven to 425°.
Line a large rimmed baking sheet with foil. Grease foil well.
In another large bag combine flour, cornmeal, paprika and salt.
Add chicken in batches; shake gently to coat.
Place all of the chicken in a single layer on the baking sheet. Bake 10 minutes.
In a small saucepan combine maple syrup, butter, ketchup and remaining 2 tablespoons mustard.
Cook over medium heat, stirring frequently, just until butter is melted. Remove from heat.
Dip each nugget in the maple glaze and return to the baking sheet.
Bake about 5 minutes, until chicken is cooked through and glaze is set.