| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Asian | Chicken, To post | 6 | Servings |
INGREDIENTS
| 1/2 | c | Reduced sodium soy sauce; (Minus 1 Tbsp) |
| 1 | tb | Molasses |
| 2 | tb | Light brown sugar |
| 1 | tb | Rice or sherry vinegar |
| 1 | 2" piece fresh ginger; Thinly sliced | |
| 2 | ts | Dark Oriental Sesame oil |
| 3 | Cloves Garlic; Sliced | |
| 6 | lg | Chicken breast halves with skin & bones |
| 1 | tb | Vegetable oil |
| 1 1/2 | c | Canned tomatoes; Crushed |
INSTRUCTIONS
1. Mix marinade ingredients (first 5 listed) in a gallon-size ziptop plastic bag. Add chicken and refrigerate, turning bag occasionally, at least 2 hours or up to 8. 2. Heat oven to 350 F. Have ready large roasting pan. 3. Remove breasts and drain, reserving marinade. Heat oil in a large non- stick skillet. Add chicken and cook over medium heat, turning once, until mahogany colored, about 6 minutes. 4. Place in single layer in roasting pan. Roast, basting often with reserved marinade, until juices run clear yellow when breasts are pierced with a knife, about 1 hour. Transfer chicken to serving platter, cover with foil and keep warm while making the sauce. 5. Tilt roasting pan and skim fat off juices. Add tomatoes and bring to a boil, scraping up any browned bits on bottom of pan. Boil and stir 1 or 2 minutes. Serve with chicken. Recipe by: The Essential Cookbook Posted to recipelu-digest by Rodeo46898 <Rodeo46898@aol.com> on Mar 2, 1998
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