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Unknown Author

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John Piper

Roasted Chicken Breasts – Five-spice Glaze

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Seafood Vietnamese Chicken, Vietnamese 4 Servings

INGREDIENTS

1 Shallot, peeled and minced
1 Garlic Clove, peeled
And minced
1 T Plus 2 ts Brown Sugar
3/4 t Five-Spice Powder
1 1/2 t Sesame Oil
1 1/4 t Vegetable Oil
1 T Plus 2 ts Fish Sauce
4 Chicken Breasts, skinless
On bone
1 T Lime Juice
4 Lime Wedges

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 187
Calories From Fat: 56
Total Fat: 6.2g
Cholesterol: 73.1mg
Sodium: 73.1mg
Potassium: 248.1mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: 3.6g
Protein: 26.8g


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