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

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