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Maple Cider Chicken




Source of Recipe


Internet


List of Ingredients




(serves 6 entrees, 12 appetizers, or 24 hors d'oeuvres)

For Chicken: 6- 4oz boneless and skinless chicken breasts
1/4 cup maple syrup
3/4 cup apple cider
1/4 cup cider vinegar
1/4 cup brown sugar

Combine all ingredients in a 1 qt. sauce pot, whisk and bring to a boil. Reduce heat and let simmer for 10 min. Pour into a medium plastic bowl and refrigerate. Add chicken and marinade approx. 2-3 hrs. Drain and reserve liquid. Saute chicken in a large non-stick pan for 2-3 minutes on each side until done. Remove and keep warm.

For Mashed Potatoes:
6 potatoes, peeled and quartered in 1- 4 qt. sauce pot with 3 qts. water
2- cloves of elephant garlic or 1 hear of regular garlic
3/4 cup of milk
1/2 cup of sweet unsalted butter
salt and pepper

Boil potatoes until very soft. Peel and quarter jumbo garlic. Boil cloves in half cup of water, then strain. Place garlic in a small non-stick saute pan with 1/4 cup of chicken marinade. Cook until garlic is golden brown, 5-8 minutes. Add milk, butter, and salt and pepper to cooked garlic. In a mixing bowl, whip potatoes with garlic mixture. Put in large pastry bag with star tip and set aide.

For Phyllo Shells:
4 sheets phyllo dough approx. 6x10
First press extra virgin olive oil
cracked black pepper

Set oven at 400. Separate sheets of dough, drizzle with olive oil and cracked pepper. Repeat 3 times. Cut phyllo into size you wish to use (mini, small, or large muffin tins). Bake 2-3 minute until edges are light brown in color. Remove.

For Glaze:
1 cup cherry amaretto preserves
1/4 cup reserved chicken marinade

Place in small sauce pot on low heat and stir.

To Assemble:
Place very small amount of potato on plate to prevent shell from sliding. Pipe mashed potatoes into phyllo shell. Slice chicken into slivers approx. 1 inch then slide chicken into mashed potatoes. Place small amount of sauce next to chicken. Garnish with fresh sprigs of rosemary and thyme.


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