Grilled Chicken with Maple-Pecan Glaze (P2)


For the maple glaze:
2 tablespoons apple cider vinegar
2 tablespoons Splenda
1/4 cup Sugar-free maple syrup
2 tablespoons diced pecans, toasted
salt to taste
white pepper to taste

For the grilled chicken:
4 skinless, boneless chicken breasts, 3 to 4 oz. each
1 tablespoon extra-virgin olive oil
salt and pepper

Cooking Instructions

For the maple glaze:
In a small saucepan, heat the cider vinegar and sugar over medium heat until the mixture boils and the Splenda dissolves. Add the maple syrup and bring it to a boil. Lower the heat and simmer for 1 to 2 minutes to thicken. Remove from heat and stir in the toasted pecans.
Season with salt and pepper to taste.

For the grilled chicken:
Preheat the grill to medium-high.
Sprinkle the chicken breasts with salt and pepper and drizzle with olive oil.
Place the chicken on the grill and cook for about 5 to 6 minutes per side, until the juices run clear.
Place the chicken on a serving platter and brush it with the maple-
pecan glaze.

Yield: 4 servings.