Maple Herbed Roasted Chicken Breasts

My very first cookbook was Betty Crocker's Cookbook (circa 1969).  It remains my favourite recipe book for tried and true easy recipes for healthy meals.  In addition to my favourite cookbook, I have the newest Big Red Betty Crocker cookbook (2011),  Betty Crocker's New Cookbook (1996) and Betty Crocker Why It Works (2006).  Of interest is the 's is not always on the Betty Crocker cookbooks and it does not appear on the Betty Crocker products.  I am not sure why but at any rate I love the cookbooks.

I've been working my way through the Betty Crocker Why It Works cookbook written by Kevin Ryan, PhD.  This is an amazing cookbook with lots of great recipes, each with an explanation as to why certain ingredients pair nicely or why the method works.  I decided to make the maple-thyme roasted chicken breasts on page 74.  However, my version took a different path.  I substituted herbes de provence for the thyme, omitted the vegetable oil, reduced the amount of butter used and changed the method entirely.

Pictured is my version of the dish using the great Canadian flavours of real maple syrup and old fashioned chili sauce paired with home canned green beans.  Home canned green beans is a Canadian favourite, right up there with dill pickles, strawberry jam, applesauce, peaches and old fashioned chili sauce from the canning pot.  The chicken was absolutely delighful!  It was nice an moist with a lot of flavour.  This is a definite keeper recipe.  The meat was lower in fat than the original recipe that when combined with the sides made for a delicious, healthy meal.

Maple Herbed Roasted Chicken Breasts
modified from: Kevin Ryan, PhD, Betty Crocker Why It Works, Maple-Thyme Roasted Chicken Breasts. Pp. 74.

4 large, bone in skin on chicken breasts
⅓ c pure maple syrup
2 tbsp balsamic vinegar
½ tsp sea salt
2 tbsp cold butter
1 tbsp Herbes de Provence
¼ tsp ground pepper

Pre-heat oven to 425ºF.  Place the chicken in a baking pan, skin side up.  Mix the remaining ingredients together.  Pour over the chicken.  Place a ½ tbsp of cold butter on top of each chicken breast.  Roast chicken uncovered for 35 minutes, basting with the sauce using a pastry brush every 15 minutes.  Brush again just before serving.  Serve additional sauce in a dipping bowl if desired.