Try this Roast Chicken Breasts with Asian Marinade recipe, or contribute your own.
Suggest a better description1. 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
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Serving Size: 1 Serving (7g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 41 | ||
Calories from Fat: 27 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.3mg | 0 % | |
Potassium 28.7mg | 1 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.6g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
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