| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Chicken, Sauces |
4 |
Servings |
INGREDIENTS
|
|
DAN GRUBER (PXSM21A) |
| 1/4 |
ts |
Lemon extract |
| 2 |
|
Whole chicken breasts skinned; boned and split (about 1lb) |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Ground ginger |
| 1/4 |
ts |
Tabasco sauce |
| 1 |
c |
Oriental plum sauce |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Onion; minced |
| 1/4 |
ts |
Fennel seeds; crushed or anise seeds; crushed |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Soy sauce |
INSTRUCTIONS
Here's a recipe that is Heart-Smart (something we should all think about
more often) Rinse chicken; pat dry and place in a 9X13 baking dish. In a
small bowl, mix together all of the other ingredients.
Pour over chicken. Bake chicken, uncovered, in a 400 degree oven until meat
is no longer pink in it's thickest part, about 25 minutes.
Serve chicken with sauce on top. Hope you enjoy! Formatted by Elaine Radis
Converted by MMCONV vers. 1.00
Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 21:35:19 +0800 (HKT)
From: Sweeney <sweeney@asiaonline.net>
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