Roasted Chicken Breasts - Five-spice Glaze

Chicken • Beef • Crock Pot • Pork • Dessert •Seafood • Grilling

Home · About Us · Privacy · Contact Us

Chicken Recipes
Beef Recipes
Crockpot Recipes
Pork Recipes
Dessert Recipes
Seafood Recipes
Grilling Recipes

Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Roasted Chicken Breasts - Five-spice Glaze

chicken, vietnamese

1 small shallot, peeled and minced
1 medium garlic clove, peeled
1 and minced
1 tablespoon plus 2 ts brown sugar
3/4 teaspoon five-spice powder
1 1/2 teaspoon sesame oil
1 1/4 teaspoon vegetable oil
1 tablespoon plus 2 ts fish sauce
4 chicken breasts, skinless,
1 on bone
1 tablespoon lime juice
4 lime wedges

Combine the shallot, garlic, brown sugar, five-spice 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, 350-degree oven 15 minutes. Stir the lime juice into the remaining five-spice mixture. Spoon over the chicken and continue baking 15-20 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 Union-Tribune (March 3-4, 1993) Shared by: Norman R. Brown