This is a print preview of "Roast Chicken Breasts With Asian Marinade" recipe.

Roast Chicken Breasts With Asian Marinade Recipe
by Global Cookbook

Roast Chicken Breasts With Asian Marinade
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  Servings: 6

Ingredients

  • 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. 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. 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 in chicken and cook over medium heat, turning once, till mahogany colored, about 6 min.
  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. 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.