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- Cuisine: Canadian
- Serves 4
My daughter brought this recipe back with her from Canada in 1983 after spending a year there as a Rotary Exchange Student. The mother, in one of her host families, cooked it. You must use real maple syrup not imitation. It is a good recipe as more chicken parcels can be added depending on the number of guests. I generally serve it with Pink eye potatoes and steamed vegetables. I live in Tasmania and it makes a lovely winter dinner. Sometimes we use boned chicken thighs, they make smaller parcels but are just as nice.
Ingredients
4 chicken breast, boned
1/2 cup finely diced ham
3 large mushrooms, finely diced
2 tbsp butter + 1/4 cup of butter
1 large onion sliced into rings
4 tbsp maple syrup
1/2 cup water
2 tbsp plain flour
1/2 tsp chives
Mixed herbs
Preparation
Preheat oven to 180°C. Season flour with salt and pepper and roll each chicken breast in seasoned flour. Fry mushrooms, ham and chives in 2 tbsp of butter until mushrooms are tender.
Stuff each chicken breast with ham mixture, roll and pin with toothpicks. Brown chicken breasts in fry pan with 1/4 cup of butter. Remove chicken breasts and place in a casserole dish.
Add onion rings to fry pan and brown. Place browned onion rings on top of chicken breasts and sprinkle with herbs.
Spoon over each chicken breast a tbsp of maple syrup. Add 1/2 cup of water to fry pan and pour mixture over chicken in casserole.
Bake uncovered in oven for one hour.
If you enjoyed this Canadian maple chicken recipe then browse more Canadian recipes, meat recipes and our most popular hainanese chicken rice recipe.
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