Man embracing woman preparing vegetables

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1 tablespoon olive oil

1 pound skinless, boneless chicken breast half

1/2 cup green onion cut into 1-inch pieces

2 tablespoon dark or golden rum

1 cup Pace® Picante Sauce

1/4 cup pure maple syrup


Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook until well browned on both sides.

Add the onions to the skillet and cook for 2 minutes, stirring occasionally.  Stir in the rum.  Cook and stir for 2 minutes, scraping up the browned bits from the bottom of the skillet.

Stir in the picante sauce and syrup and heat to a boil.  Reduce the heat to low.  Cook for 10 minutes or until the chicken is cooked through.  Slice the chicken before serving.

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