1 pound skinless, boneless chicken breast halves
1 cup Picante Sauce
1/2 cup green onions cut into 1-inch pieces
1/4 cup pure maple syrup
2 tbsp dark or golden rum
1 tbsp olive oil
How To Make:
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides.
2. 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.
3. 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.
4. Slice the chicken before serving.