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Roast Chicken Breasts with Asian Marinade

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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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