Title: Grilled Breast of Chicken W/maple Whiskey Gla
Categories: Poultry, Sauces
Yield: 2 Servings

1 ts DRIED THYME
2 CHICKEN BREASTS* boned, skin
1/2 c PURE MAPLE SYRUP
3 tb JACK DANIEL'S WHISKEY
1 tb VEGETABLE OIL

*Note: Chicken breasts should be boned, skinned & split. Rub thyme over
both sides of chicken breasts. Combine syrup, whiskey and oil. Marinate
breasts in the refrigerator for several hours. Grill or broil breasts,
basting frequently with marinade for a shiny brown glaze. (Glaze burns
easily, so watch carefully.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini