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GRILLED BREAST OF CHICKEN W/MAPLE WHISKEY GLAZE

Category:    Poultry, Sauces, Chicken
Yield: 2 servings
 
      1 ts DRIED THYME                         3 tb JACK DANIEL'S WHISKEY
      2    CHICKEN BREASTS* boned, skin        1 tb VEGETABLE OIL
    1/2 c  PURE MAPLE SYRUP               
 
  *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.) 
 

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