Chicken with Ginger Lemon Glaze and Candied Jalapenos

A favourite brunch recipe of Executive sous chef Leanne Kitagawa, La Ronde in the Chateau Lacombe

6 chicken breasts
candied jalapenos (recipe follows)
lemon ginger glaze (recipe follows)

Candied Jalapenos

1 c fresh jalapenos, sliced
¼ c white balsamic vinegar
¾ c sugar
1 stick cinnamon
2 whole cloves
1 star anise

Save the jalapeno syrup for margaritas.

Bring vinegar, sugar and spices to a boil and simmer. Slice the jalapenos ⅛ of an inch thick and remove seeds if desired. Add the jalapenos to the syrup and bring to boil. Simmer until the peppers lose their bright green colour, about 4 minutes. Remove the peppers from the syrup and set aside. Boil the syrup for 15 minutes to reduce and pour back over the peppers. Cool. Best if made at least a few days ahead.

Lemon Ginger Glaze

1 onion, rough chopped
6 cloves garlic, smashed
4 1″ pcs ginger root, smashed
juice and zest of 1 lemon
4 c water
3 T honey
1 T cornstarch

Add onion, garlic, ginger and lemon zest to a pot and cover with water. Simmer for an hour and reduce to 1 cup. Strain. Return liquid to the pot and add lemon juice and honey to taste. Thicken with a cornstarch slurry (cornstarch and water, whisked).

To serve: Season six chicken breasts with salt and lemon pepper. Roast. Glaze chicken and garnish with candied jalapenos.

Serves 6 or 6-10 on a buffet.