Roast chicken breasts with asian marinade
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Reduced sodium soy sauce; (Minus 1 Tbsp) |
| 1 | tablespoon | Molasses |
| 2 | tablespoons | Light brown sugar |
| 1 | tablespoon | Rice or sherry vinegar |
| 1 | 2\" piece fresh ginger; Thinly sliced | |
| 2 | teaspoons | Dark Oriental Sesame oil |
| 3 | Cloves Garlic; Sliced | |
| 6 | larges | Chicken breast halves with skin & bones |
| 1 | tablespoon | Vegetable oil |
| 1½ | cup | Canned tomatoes; Crushed |
Directions
1. Mix marinade ingredients (first 5 listed) in a gallon-size ziptop plastic bag. Add chicken and refrigerate, turning bag occasionally, at least 2 hours or up to 8.
2. Heat oven to 350 F. Have ready large roasting pan.
3. Remove breasts and drain, reserving marinade. Heat oil in a large non- stick skillet. Add chicken and cook over medium heat, turning once, until mahogany colored, about 6 minutes.
4. Place in single layer in roasting pan. Roast, basting often with reserved marinade, until juices run clear yellow when breasts are pierced with a knife, about 1 hour. Transfer chicken to serving platter, cover with foil and keep warm while making the sauce.
5. Tilt roasting pan and skim fat off juices. Add tomatoes and bring to a boil, scraping up any browned bits on bottom of pan. Boil and stir 1 or 2 minutes. Serve with chicken.
Recipe by: The Essential Cookbook Posted to recipelu-digest by Rodeo46898<Rodeo46898@...> on Mar 2, 1998