Roasted Chicken Breasts - Five-Spice Glaze

Title:
Roasted Chicken Breasts - Five-Spice Glaze

Yield:
4 Servings

Categories:
Vietnamese,
Chicken




Ingredients:





     1 sm Shallot, peeled and minced


     1 md Garlic Clove, peeled


          And minced


     1 tb Plus 2 ts Brown Sugar


   3/4 ts Five-Spice Powder


 1 1/2 ts Sesame Oil


 1 1/4 ts Vegetable Oil


     1 tb Plus 2 ts Fish Sauce


     4    Chicken Breasts, skinless,


          On bone


     1 tb Lime Juice


     4    Lime Wedges






 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini