Vermont Maple Chicken Recipe

Maple syrup makes a wonderful sauce for chicken. Try this dinner recipe from "The Official Vermont Maple Cookbook," Second Edition, published by the Vermont Maple Foundation. Reprinted with permission.

Yield: 4-6 servings

• 1 chicken, 2-1/2-3 pounds, cut up or equivalent chicken breasts
• 1/4 cup butter, melted
• 1/2 cup Pure Vermont Maple Syrup
• 1/2 teaspoon grated lemon rind
• 1 teaspoon salt (optional)
• Dash of pepper (optional)
• 1/4 cup sliced, chopped or slivered almonds
• 2 teaspoons lemon juice

Preheat oven to 400 degrees. Place chicken pieces in a shallow, buttered baking dish. Mix remaining ingredients and pour evenly over chicken. Bake uncovered 50-60 minutes. Baste occasionally.

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