I’ve had technical difficulties this week getting my computer to save my most recent recipe. Most of the technical difficulties just so happen to be on my end.

I’ve never been savvy with the computer, so my article from last week disappeared somewhere into a deleted file and “poof,” it was gone.

I’ll have to take a look at Western Technical College’s class schedule and figure on a computer class this fall.

Have a great week in the kitchen and enjoy one of my son’s favorite chicken dishes.

This recipe works well because maple syrup is a ready-to-use glaze for chicken because it’s already thick. To keep its sweetness in check, I add soy sauce. Ginger and cayenne pepper provide some added kick.

Zesty maple chicken

1/4 cup maple syrup

2 tablespoon soy sauce

1 teaspoon grated fresh ginger

1/8 teaspoon cayenne pepper

4 boneless, skinless chicken breasts

1 tablespoon vegetable oil

Salt and pepper to taste

Combine syrup, soy sauce, ginger and cayenne in a small bowl. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in a large nonstick skillet over medium heat until just about smoking. Cook chicken until golden brown, about 5 minutes per side.

Reduce heat to medium-low and add syrup mixture to skillet. Simmer, turning chicken once or twice to coat, until glaze is slightly thickened and chicken is cooked through, two to five minutes, depending on the thickness of the breast.

Serve with a side dish of jasmine rice and some fresh lemon and pepper green beans. Not only is this recipe low in calories but the kids really enjoy it.

Just a note: Make sure to use 100 percent pure maple syrup.

Kimberly Edwards teaches a monthly cooking course. For more information, call (608) 399-4349 or e-mail kledwards68@ yahoo.com.