March is another big birthday month for our family. This weekend, the birthday boy is my nephew, Nickolas. He and Kelly have always been pretty close. They’re a bit more than a year apart in age and they were the first 2 grandchildren on my side of the family.

Nickolas & Kelly in 1991.

Nickolas has been a Star Wars fan since he was 4 years old. He came home from preschool at Thanksgiving with a small poster saying what he was thankful for……Luke Skywalker Jedi Knight! He has always been into Legos, too, creating his own vehicles and structures that were color coordinated and structurally balanced. Airsoft is a favorite pastime of his.

Nickolas’ food preferences are pretty basic. Whenever he comes to visit, we get him in the kitchen cooking with us and encourage him to try something he hasn’t had before. He’s a good sport about taking a few bites of whatever we are offering, but I don’t think we’ve broken him out of his basic food box yet. We’re gonna keep trying new things out on you, Nickolas!

Nickolas & Kelly in 2012

Maple-Glazed Chicken Breasts with Mustard Jus (adapted from foodandwine.com)

TOTAL TIME: 40 MIN  SERVINGS: 4

• 1 tablespoon unsalted butter
• 1 cup fresh bread crumbs
• 1 tablespoon chopped parsley
• Salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• Four 6-ounce boneless chicken breast halves
• 2 tablespoons pure maple syrup
• 1 tablespoon sherry vinegar
• 1/2 cup chicken stock
• 2 tablespoons Dijon mustard

Pound the chicken to 3/8 -1/2 inch thickness. Preheat the oven to 450°. In a large ovenproof skillet, melt the butter. Stir in the bread crumbs and cook over moderate heat until they are golden. Stir in the parsley and season with salt and pepper. Transfer the bread crumbs to a plate and let them cool. Wipe out the skillet.

The bread crumbs get a touch of color & some seasonings.

Add the olive oil to the skillet and heat until it is shimmering. Season the chicken with salt and pepper and add it to the skillet. Cook it over moderately high heat, about 3 minutes. Flip the chicken and roast in the preheated oven for 7 minutes, until just cooked through.

The chicken is quickly browned on the stove top to seal in the juices.

Return the skillet to the burner. Add the syrup and the vinegar, bringing them to a boil. Remove the chicken from the oven when it is done and returning the chicken to the skillet and cooking it until it is richly glazed with the sauce, about 30 seconds. Transfer the chicken to a serving platter. Add the stock to the skillet and boil until the sauce is reduced by one-third, scraping up any browned bits from the bottom. Stir in the mustard and season with the salt and pepper. Spoon the sauce over the chicken. Top the chicken with the bread crumbs and serve.

The toasted fresh bread crumbs add a nice crunch to the chicken.

Happy Birthday, Nickolas! Hope this becomes a favorite!  ~Linda

Maple-Glazed Chicken Breasts with Mustard Jus (adapted from foodandwine.com)

TOTAL TIME: 40 MIN  SERVINGS: 4

• 1 tablespoon unsalted butter
• 1 cup fresh bread crumbs
• 1 tablespoon chopped parsley
• Salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• Four 6-ounce boneless chicken breast halves
• 2 tablespoons pure maple syrup
• 1 tablespoon sherry vinegar
• 1/2 cup chicken stock
• 2 tablespoons Dijon mustard

Pound the chicken to 3/8 -1/2 inch thickness. Preheat the oven to 450°. In a large ovenproof skillet, melt the butter. Stir in the bread crumbs and cook over moderate heat until golden. Stir in the parsley and season with salt and pepper. Transfer the bread crumbs to a plate and let them cool. Wipe out the skillet.

Add the olive oil to the skillet and heat until shimmering. Season the chicken with salt and pepper and add it to the skillet. Cook over moderately high heat, about 3 minutes. Flip the chicken and roast in the oven for 7 minutes, until just cooked through.

Return the skillet to the burner. Add the syrup and the vinegar, bringing them to a boil. Turn the chicken and cook it until it is richly glazed, about 30 seconds. Transfer the chicken to a serving platter. Add the stock to the skillet and boil until it is reduced by one-third, scraping up any browned bits from the bottom. Stir in the mustard and season with salt and pepper. Spoon the sauce over the chicken. Top with the bread crumbs and serve.