Baked Chicken With Peppercorn Spice Paste
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | July 1993 | 1 | Servings | |
INGREDIENTS
| 2 | T | Szechuan peppercorns |
| 2 | T | Coriander seeds |
| 3/4 | t | Dried crushed red pepper |
| 1/2 | t | Salt |
| 3/4 | c | Chopped fresh cilantro |
| 6 | Garlic cloves | |
| 1 | T | Minced orange peel |
| 1 | t | Oriental sesame oil |
| 6 | Chicken half-breasts with | |
| ribs 10-ounce | ||
| 5 | T | Low-sodium soy sauce |
INSTRUCTIONS
Heat heavy small skillet over high heat. Add first 3 ingredients; stir until aromatic, about 2 minutes. Transfer spices and salt to processor; blend 30 seconds. Add cilantro, garlic, orange peel and oil and blend 30 seconds. (Can be prepared 3 days ahead; cover and chill.) Preheat oven to 375F. Place chicken in baking pan. Brush with soy sauce. Rub spice mixture over both sides of each chicken breast. Let stand 15 minutes. Bake until chicken is cooked through and brown, basting occasionally with pan juices and adding water to pan if juices evaporate, about 25 minutes. Baste again before serving. Serves 4. Bon Appetit July 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 656
Calories From Fat: 128
Total Fat: 14.3g
Cholesterol: 292.4mg
Sodium: 4106.1mg
Potassium: 1363.4mg
Carbohydrates: 15.6g
Fiber: 5.9g
Sugar: 2.8g
Protein: 112.9g