Recipe - Roasted Chicken Breasts - Five-Spice Glaze

1 small Shallot, peeled and minced
1 md Garlic Clove, peeled
And minced
1 tablespoon Plus 2 teaspoon Brown Sugar
Three fourths teaspoon FiveSpice Powder
1 One half teaspoon Sesame Oil
1 One fourth teaspoon Vegetable Oil
1 tablespoon Plus 2 teaspoon Fish Sauce
4 Chicken Breasts, skinless,
On bone
1 tablespoon Lime Juice
4 Lime Wedges

Combine the shallot, garlic, brown sugar, fivespice powder, sesame oil,
vegetable oil and fish sauce. Spread about half of the mixture on the
chicken and marinate 30 minutes at room temperature, or refrigerate for
longer marination, up to 24 hours.

Place the chicken on a rack in a roasting pan. Bake in a preheated,
350degree oven 15 minutes.

Stir the lime juice into the remaining fivespice mixture. Spoon over the
chicken and continue baking 1520 minutes, until the chicken tests done.

Let each person squeeze lime juice over the chicken.

Per Serving: 207 calories, 27 g protein, 7 g fat, 3 g carbohydrates

Source: "The Simple Art of Vietnamese Cooking" by Binh Duong and Marica
Kiesel San Diego UnionTribune (March 34, 1993)

Shared by: Norman R. Brown

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini