Recipe - Low-Fat Spicy Szechwan Baked Chicken

1 One half tablespoon Szechwan peppercorns,
toasted
1/8 teaspoon Dried red pepper, crushed
1 One half tablespoon Coriandor seed, toasted
One half teaspoon Coarse salt
One half cup Cilantro, fresh
One fourth cup Parsley, fresh
2 teaspoon Lemon jest, or orange jest
4 Cloves garlic, large,
chopped
3 Shallots, large, chopped
2 teaspoon Dark sesame oil
1 teaspoon Vegetable oil
4 tablespoon Soy sauce, or tamari,
reducedsodium kind
4 Chicken breasts, skinned and
boned, (about 1 One half pounds)

1. Preheat the oven to 350 F.

2. In the bowl of a food processor fitted with the metal blade, combine the
peppercorns, red pepper, coriander and salt and process for 30 seconds.
Scrape down the sides, add the cilantro, zest, garlic, shallots and sesame
oil and continue processing for 30 seconds more. Scrape into a small bowl.

3. In another small bowl, whisk together the vegetable oil and soy sauce.
Dip the chicken breasts in the soy mixture. Place on a baking sheet lightly
coated with cooking spray. Spread the herb mixture evenly on the chicken to
cover completely. Marinate for 30 minutes 30 minutes.

4. Bake for 15 to 20 minutes, or until done throughout. Serve hot or warm.

249 calories, 5.9 g fat LowFat Chicken Breasts, By Diane Rozas
Published in FoodDay, Oregonian, 11/5/96 Adapted for MasterCook by Brenda
Adams adamsfmle@sprintmail.com

NOTES : Hot with complex flavor and just 1 tablespoon of oil.

Recipe by: Diane Rozas, "LowFat Chicken Breasts", Oregonian 11/5/96

Posted to MCRecipe Digest V1 #387 by Brenda Adams
adamsfmle@sprintmail.com on Jan 24, 1997.