| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
East/orient, Main dish, Poultry etc |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breasts [=1 1/2 lb] |
| 3 |
|
Garlic cloves, minced |
| 2 |
T |
Liquid honey |
| 2 |
T |
Soy sauce |
| 2 |
t |
Chili paste |
INSTRUCTIONS
This dish is similar to Chinese Honey Garlic Chicken but with a little
extra spice. Remove and discard skin from chicken breasts. Place
breasts in single layer in shallow dish. Score each a few times on
meaty side. Combine garlic, honey, soy sauce and chili paste; spread
over chicken. Cover and refrigerate for at least 6 hours or up to 12
hours. Place chicken breasts on baking sheet; Bake in 375F 190C oven,
turning once and basting occasionally with juices, for 30-40 minutes
or until no longer pink in centre. Strain juices through fine sieve;
serve with chicken breasts. Serve with "Iron-Rich: Tofu Salad With
Fresh Herbs" Per serving: about 170 calories, 28 g Protein, 2 g fat,
10 g carbohydrate Source: Canadian Living magazine Apr 95 Presented
in article by Ann Lindsay: "Health & Well-Fare: Thai into the Trend"
[-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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