Maple chicken salad pita
Ingredients:
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
Preparation:
In a bowl, combine all the ingredients except the pita bread. Stuff the pita pockets with the chicken filling.
Source:
Maple grilled cheese
Ingredients:
1 tablespoon butter
2 slices hand-cut sourdough bread
3 slices extra sharp cheddar cheese thinly sliced
2 tablespoons pure Canadian maple syrup
Preparation:
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.
Source:
Maple mustard chicken nuggets
Ingredients:
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
Preparation:
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In a large plastic bag combine buttermilk, 1 tablespoon of the mustard, and chicken. Set aside.
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Heat oven to 425°.
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Line a large rimmed baking sheet with foil. Grease foil well.
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In another large bag combine flour, cornmeal, paprika and salt.
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Add chicken in batches; shake gently to coat.
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Place all of the chicken in a single layer on the baking sheet. Bake 10 minutes.
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In a small saucepan combine maple syrup, butter, ketchup and remaining 2 tablespoons mustard.
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Cook over medium heat, stirring frequently, just until butter is melted. Remove from heat.
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Dip each nugget in the maple glaze and return to the baking sheet.
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Bake about 5 minutes, until chicken is cooked through and glaze is set.
Source: