Recipe

Chicken breasts glazed with maple and Dijon marinade, yogurt and cucumber condiment (created by Giovanni Apollo)

Chicken breasts glazed with maple and Dijon marinade, yogurt and cucumber condiment (created by Giovanni Apollo)

Servings : 4

Directions : 15 minutes

Cook in : 18 minutes

Ingredients

4 deboned chicken breasts with skin
5 tbsp maple Dijon marinade
2 tbsp butter
2 shallots, chopped
½ lemon, juiced
½ cup white wine
Salt, pepper

YOGURT, CUCUMBER AND MAPLE PEPPER CONDIMENT

1 English cucumber, coarsely grated and placed on an absorbent paper
1 cup plain Greek yogurt
1 lemon, juiced
8 mint leaves, chopped
Salt
1 tsp maple pepper

Directions

In a frying pan on medium heat, brown the chicken on skin side in the butter for 3 minutes without disrupting. Season with salt and pepper and turn the chicken oven. Add the shallots, lemon juice and maple Dijon marinade.
Bring to a boil and add the white wine. Bake at 350 °F for 12 minutes, basting often. Set oven to broil for 3 minutes or until the skin is well glazed. Set aside.
During this time, prepare the condiment. Place all condiment ingredients in a bowl, mix carefully and set aside in a cool place.
Serve the maple Dijon marinade glazed chicken breasts hot, accompanied by fresh pasta and the yogurt and cucumber condiment.

Recipe development : Chef Giovanni Apollo

Photo credits :
Marie-Élaine Thibault, Chef-stylist
Marc-André Lapierre, photographer