| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
2 |
Servings |
INGREDIENTS
| 2 |
|
Boneless skinless chicken |
|
|
Breasts |
| 1 |
|
Garlic |
| 1/2 |
ts |
Ginger |
| 2 |
tb |
Unbleached flour |
| 1/4 |
ts |
Ginger |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Black pepper |
| 1 |
ts |
Olive oil |
| 1 |
tb |
Water |
| 1 |
ts |
Brown sugar |
| 2 |
|
Thin |
|
|
Clove — minced |
|
|
Lemon — slices |
INSTRUCTIONS
Preheat oven at 350. Prepare a baking pan lined with foil with cooking
spray. Combine lemon juice, garlic, and 1/2 teaspoon ginger in a small
bowl; pour over chicken. Cover and refrigerate at least 1 hour. Remove
chicken from marinade and dry with paper towel; reserve marinade. Combine
flour, 1/4 teaspoon ginger, salt, and pepper in a plastic bag. Put chicken
in flour mixture; shake gently to coat. Heat oil in a skillet over medium
heat. Cook chicken in oil until brown on both sides. Place chicken on
prepared baking pan. Combine 2 tablespoons reserved marinade and 1
tablespoon water; pour over chicken. Spoon brown sugar on top of chicken
pieces; place a lemon slice on top of sugar. Bake, uncovered for 45
minutes to 1 hour or until tender.
Recipe By : No Red Meat
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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