Ingredients
1 cup carrot, fine dice
12 cup green onion, sliced
2 boneless skinless chicken breasts (halved)
sodium-free seasoning
14 cup maple syrup
1 cup chicken stock
14 teaspoon cinnamon
1 cup rhubarb, chopped
2 teaspoons cornstarch
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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preheat oven to 350f. spread the carrots and green onions over the bottom of a small roasting pan. place the chicken breasts on top of the vegetables and sprinkle with the no-salt seasoning. drizzle 2 tablespoons of the maple syrup over the top; cover and bake for 30 minutes. remove the chicken to a warm plate while you complete the sauce (or keep in a warm oven). to the roasting pan, add the chicken stock, the remaining 2 tablespoons of maple syrup, cinnamon, and rhubarb. bring to a boil, reduce heat, and cook gently till rhubarb is tender. stir in the cornstarch and continue to boil gently untill thickened. spoon sauce over the chicken and serve immediately.