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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.

This recipe courtesy of KitchenDaily.com

Spotted at PraiseCleveland.com

Maple Rum Glazed Chicken [RECIPE]  was originally published on elev8.com

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