Roasted chicken breasts - five-spice glaze
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Shallot, peeled and minced |
| 1 | medium | Garlic Clove, peeled |
| And minced | ||
| 1 | tablespoon | Plus 2 ts Brown Sugar |
| ¾ | teaspoon | Five-Spice Powder |
| 1½ | teaspoon | Sesame Oil |
| 1¼ | teaspoon | Vegetable Oil |
| 1 | tablespoon | Plus 2 ts Fish Sauce |
| 4 | Chicken Breasts, skinless, | |
| On bone | ||
| 1 | tablespoon | Lime Juice |
| 4 | Lime Wedges | |
Directions
Combine the shallot, garlic, brown sugar, five-spice powder, sesame oil, vegetable oil and fish sauce. Spread about half of the mixture on the chicken and marinate 30 minutes at room temperature, or refrigerate for longer marination, up to 24 hours.
Place the chicken on a rack in a roasting pan. Bake in a preheated, 350-degree oven 15 minutes.
Stir the lime juice into the remaining five-spice mixture. Spoon over the chicken and continue baking 15-20 minutes, until the chicken tests done.
Let each person squeeze lime juice over the chicken.
Per Serving: 207 calories, 27 g protein, 7 g fat, 3 g carbohydrates Source: "The Simple Art of Vietnamese Cooking" by Binh Duong and Marica
Kiesel - San Diego Union-Tribune (March 3-4, 1993) Shared by: Norman R. Brown