Roast Chicken Breasts With Asian Marinade Recipe

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0 votes | 773 views
Servings: 6

Ingredients

Cost per serving $1.83 view details
  • 1/2 c. Reduced sodium soy sauce, (Minus 1 Tbsp)
  • 1 Tbsp. Molasses
  • 2 Tbsp. Light brown sugar
  • 1 Tbsp. Rice or possibly sherry vinegar
  • 1 x 2" piece fresh ginger, Thinly sliced
  • 2 tsp Dark Oriental Sesame oil
  • 3 x Cloves Garlic, Sliced
  • 6 lrg Chicken breast halves with skin & bones
  • 1 Tbsp. Vegetable oil
  • 1 1/2 c. Canned tomatoes, Crushed

Directions

  1. 1. Mix marinade ingredients (first 5 listed) in a gallon-size ziptop plastic bag. Add in chicken and chill, turning bag occasionally, at least 2 hrs or possibly up to 8.
  2. 2. Heat oven to 350 F. Have ready large roasting pan.
  3. 3. Remove breasts and drain, reserving marinade. Heat oil in a large non- stick skillet. Add in chicken and cook over medium heat, turning once, till mahogany colored, about 6 min.
  4. 4. Place in single layer in roasting pan. Roast, basting often with reserved marinade, till juices run clear yellow when breasts are pierced with a knife, about 1 hour. Transfer chicken to serving platter, cover with foil and keep hot while making the sauce.
  5. 5. Tilt roasting pan and skim fat off juices. Add in tomatoes and bring to a boil, scraping up any browned bits on bottom of pan. Boil and stir 1 or possibly 2 min. Serve with chicken.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 235g
Recipe makes 6 servings
Calories 330  
Calories from Fat 150 45%
Total Fat 16.76g 21%
Saturated Fat 4.1g 16%
Trans Fat 0.23g  
Cholesterol 89mg 30%
Sodium 885mg 37%
Potassium 520mg 15%
Total Carbs 13.17g 4%
Dietary Fiber 0.8g 3%
Sugars 8.1g 5%
Protein 30.82g 49%
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