Recipe - Roast Chicken Breasts With Asian Marinade

One half cup Reduced sodium soy sauce;
(Minus 1 Tbsp)
1 tablespoon Molasses
2 tablespoon Light brown sugar
1 tablespoon Rice or sherry vinegar
1 2" piece fresh ginger;
Thinly cut or sliced up
2 teaspoon Dark Oriental Sesame oil
3 Cloves Garlic; Sliced
6 lg Chicken breast halves with
skin & bones
1 tablespoon Vegetable oil
1 One half cup Canned tomatoes; Crushed

1. Mix marinade ingredients (first 5 listed) in a gallonsize 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 recipeludigest by Rodeo46898 Rodeo46898@aol.com on Mar 2, 1998