One of the best flavors of fall is maple syrup. I am quite the syrup snob to boot…once you taste real maple syrup (not regular old pancake syrup), you won’t be able to go back. I was going to make us my Bisquick Chicken Parm the other night and decided to try another spin using the same method. Instead of making it Italian, I made it slightly sweet with syrup…Bisquick plus syrup plus chicken equals FANTASTIC! I think I might like it better then the original. It’s not too sweet (so don’t be scared)…just really, really good. You’re going to love this dinner.
1 pound chicken breasts
3/4 cup Bisquick mix
1/2 tablespoon black pepper
1 egg beaten
4 tablespoons maple syrup (plus a little more to drizzle at the end)
2 tablespoons butter, melted
Preheat oven to 400 degrees.
In one shallow dish (I used a pie plate), combine Bisquick and pepper. In a second shallow dish, beat your one egg. Take each chicken breast and pour one tablespoon of syrup on each one, coating both sides. Then dip it first in the Bisquick mix, coating well, then dip it in the egg mix coating both sides, then dip it one more time back in the Bisquick mix.
Place chicken on foil lined cookie sheet sprayed with Pam. Brush half of your melted butter over the tops of the chicken and bake 8 minutes. Flip chicken over and brush remaining half of your melted butter on opposite side and finish cooking another 8 minutes. Your chicken should be brown and kind of crispy with the juices running clear.
Serve each chicken breast with a drizzle of syrup.
Delish. Just so, so, so delish!