| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Entree, Low-fat, Poultry |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Chicken dark meat; no skin, R-T-C |
| 1 1/2 |
lb |
Chicken breast halves without skin |
| 1/4 |
c |
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
Ginger root; grated |
| 1/3 |
c |
Plum sauce |
| 1/4 |
c |
Frozen lemon juice concentrate |
| 1/4 |
c |
Chili sauce |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Dry mustard |
INSTRUCTIONS
In a nonstick skillet, brown the chicken over medium heat for about 10
minutes. Remove chicken and place in a 3-quart baking dish. Drain off all
but 1 tb. fat in the skillet; add onion, garlic and gingerroot. Cook until
onion is tender. Stir together remaining ingredients and mix into onion
mixture. Heat just to boiling. Reduce heat and simmer, covered, for 5
minutes. Spoon mixture over chicken in dish. Bake, uncovered, at 350 F. for
40 to 45 minutes or until chicken is done, spooning sauce over chicken
occasionally.
Recipe by: Better Homes & Gardens, 4/97 Posted to MC-Recipe Digest V1 #670
by hurlbert <hurlbert@concentric.net> on Jul 13, 1997
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”