Chicken and Roses

But not necessarily in that order. Not a lot of time for sharing today. I'm still in the midst of fetching ice cream, giving medicine, putting down for naps and playing Polly Pocket. I did want to stop by and share a quick picture from the yard and a new recipe that we tried and everyone liked. To be honest, when I mixed it up I thought they weren't going to care for it. It makes a thick baste that turned rock hard when I put it in the fridge. We heated it up before putting it on the chicken and it tasted great when we grilled it. Oh me of little faith.

Orange-Maple Glazed Chicken

I believe I cut this out of a Taste of Home magazine.

1/3 c. orange juice
1/3 c. maple syrup
2 Tbsp. balsamic vinegar (I'm out, used apple cide vinegar)
1 1/2 tsp. dijon mayonnaise
1 tsp. salt, divided
3/4 tsp. black pepper, divided
1 Tbsp. minced fresh basil or 1 tsp. dried basil
1/2 tsp. grated orange peel (I used lemon and added a couple drops of orange extract)
6 boneless skinless chicken breast halves

In a small saucepan, combine orange juice, syrup, vinegar, mustard, 1/2 tsp. salt and 1/4 tsp. pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 15 minutes (didn't take that long for me, so watch it). Stir in basil and orange peel. Remove from heat; set aside. Sprinkle chicken with remaining salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with orange juice mixture. Serves 6.