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The Journal Pioneer
It’s been quite a week. At times like these, I’m always very impressed with the resilience of Atlantic Canadians.
Right now, social media is awash with clever ideas to help us get through this together. I can’t help but notice how many people are baking bread. I recently saw a few tweets asking why. Personally, I can’t think of a smell that takes me to a safer place. The aroma of warm yeast brings me back to the farm; bread was a staple on the kitchen table.
I remember mom telling me that when she was young, Grandma would stay up all night on Monday to bake the bread she needed for the week ahead. There were 11 of them so it took a couple of dozen loaves each week.
I digress. I love to see that people are getting back in the kitchen, to cook or bake during this stressful time and that’s why I’m excited about sharing some mouth-watering recipes that landed in my inbox following a fun contest that wrapped up last week.
A couple of weeks ago I shared two of my favourite maple recipes then asked for yours. The response was overwhelming.
As promised, I have randomly chosen a winner. The prize pack which consists of an autographed copy of my book Grandma Says and a 26-week subscription to SaltWire Network goes to Teresa Smith, from Fall River, N.S. Congratulations Teresa.
During my call for recipe submissions, the good people from Acadian Maple Products reached out to say they would like to sweeten the pot by offering a box of Maple goodies. How wonderful!
So, I decided to have a close look at the recipes and award the prize to my favourite. I couldn’t try them all, but I made a few and probably gained a few pounds too! The winner of the Acadian Maple products is Gary MacKay from Tyne Valley, P.E.I. I made the chicken on Sunday and it was outstanding!
Chicken Breasts in Maple Syrup
- Serves 4
- Hosting a special meal? Try this chicken meal. Simple to prepare and once tried, they'll think you are a master chef.
- 1/2 cup butter
- 1/2 cup finely chopped fresh mushrooms
- 1/2 cup finely chopped cooked ham
- 1 tbsp finely chopped green onion
- 4 boneless chicken breasts
- All-purpose flour
- Salt & pepper
- 1 onion thinly sliced
- Pinch of savoury
- 1/4 cup maple syrup
- 1/2 cup of water
In a skillet, melt half the butter and cook the mushrooms, ham and green onion just until mushrooms are soft. Slit thick portion of each chicken breast to form a pocket; insert a spoonful of ham mixture. Secure with toothpicks or skewers. Roll each breast in flour seasoned with salt and pepper. Add remaining butter to skillet; over medium heat, brown chicken on all sides. Transfer to shallow casserole. In the same skillet, cook sliced onion until softened; add savoury; spoon over chicken. Pour maple syrup over. Add water to the skillet and stir up browned bits from the bottom; pour into casserole. Bake, uncovered in 350-degree oven for 30 to 40 minutes. Remove skewers before serving.
Look for more marvellous maple recipes each Monday in April.