poitrine poulet epie

Ingredients

• Allspice

  ground

  1 tsp or 2g

• Lemon juice

  2 tsp or 10g

• Molasses

  3 tsp or 21g

• Chicken breast

  raw, skinless

  ½ full breast (both fillets) or 118g

Directions

1. To prepare, remove the backbones from the hens, then flatten and pat dry.
2. Preheat the broiler. In a small bowl stir together the molasses, the lemon juice, the allspice, and salt and pepper to taste. Arrange the hens skin side down on a lightly oiled rack of a broiler pan and brush them with some of the molasses mixture.
3. Broil the hens about 4 inches from the heat, brushing them once with some of the remaining molasses mixture, for 10 minutes, turn them, and broil them for 4 minutes more. Brush the hens with the remaining molasses mixture and broil them for 4 to 5 minutes more, or until they are golden brown and cooked through.