East meets west chicken breasts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | (4 to 6 oz.) Skinless/bone- |
| . less chicken breast halves | ||
| 1 | cup | Nonfat plain yogurt |
| 2 | teaspoons | Soy sauce |
| ½ | cup | Raspberry preserves |
| 2 | teaspoons | Soy sauce |
| ½ | cup | Sesame seeds |
| 1½ | cup | Fresh bread crumbs (from |
| . about 2 slices whole grain | ||
| . or white bread) | ||
| 1 | teaspoon | Horseradish |
Directions
SAUCE
Heat oven to 450 degrees F. Line a flat baking sheet with a baking rack.
Flatten chicken breasts so that they are even and are not thicker than ½ inch.
Mix yogurt and soy sauce in a shallow bowl. Mix sesame seeds and bread crumbs on a small plate. Dip each chicken breast half in the yogurt-soy mixture and then roll in the bread-crumb mixture to coat.
Place on baking rack.
Bake for 15 minutes.
While the chicken is baking, in a small bowl, mix the raspberry preserves, soy and horseradish together. The sauce may be served at room temperature or heated until warm in the microwave (about 45 seconds on 100% power).
To serve, place a chicken breast on each plate and drizzle with the raspberry sauce.
By Rita Calvert in "The Baltimore Sun" (as seen in "The Olympian," 3/22/95).
Typed for you by Iris Grayson
Submitted By IRIS GRAYSON On 03-26-95