120 ml maple syrup
1 tsp dried red chilli flakes
4x 200g chicken breast fillets, trimmed
Pan roasted parsnips and steamed sugar snap peas, to serve
Place the maple syrup and chilli along with the water in a non-stick frying pan over medium heat. Season with salt and pepper. Bring to a simmer and add the chicken. Cook for 6 minutes each side or until chicken is cooked through and the glaze is thick and sticky. Serve the chicken with the pan sauce, roasted parsnips and steamed sugar snap peas.