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

Related recipes