MAPLE GLAZED CHICKEN BREASTS

Ingredients:
•2 tablespoons pure maple syrup
•1 tablespoon reduced-sodium soy sauce
•2 teaspoons lemon juice
•1 clove garlic, minced
•1 teaspoon minced fresh ginger
•1/4 teaspoon freshly ground pepper
•2 boneless, skinless chicken breasts, (about 8 ounces), trimmed and tenders removed (see Tip)
Preparation:
1.Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once.
2.Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 3 to 5 minutes per side.
3.Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.
Tip:
Tip: Wrap and freeze the chicken tenders. When you have gathered enough, use them in a stir-fry—they are the perfect size.