Make your sauce 2 hours ahead to allow the blending to occur.
This sweet yet tangy sensation does it all.Eric never dreamed there was coffee in it.
We served it with grill fried mash potatoes and asparagus with butter garlic sauce
- 1 pkg
- three boneless, skinnless, chicken breasts defrosted and pounded with a mallot
- 1/4 c
- maple syrup
- 1/4 c
- 1 tsp
- flogers instant coffee, slightly rounded
Make sauce below.
heat oven to 375 degrees. Flatten chicken with mallot and put in a oven safe dish I lined with alumium foil for easy clean up later. Cook 5-7 minutes and turn. Baste with sauce.
once that side is done turn again and baste again. turn once more using all the sauce. serve with leftover sauce.
Make sauce below
Heat grill and put on the chicken, baste with sauce. once it is cooking good turn and baste again. turn and baste until chicken is done through-out.
In a measuring cup add the honey, maple syrup and coffee. mix well. allow to sit 2 hours at room temperature to blend well.