Tart and Tangy Grilled Chicken
SPICED ROAST CHICKEN BREAST
Request From: FERRANTE <[EMAIL PROTECTED]>
I am eating chicken breasts (specifically Low Calorie. This is
what I tried. I skinned the breast, ran water over it, and
rolled it in bread crumbs. I think put it in a glass baking
dish, covered, at 350 for 45 minutes. It came out done,
looked good, but actually was very bland.
What can I do to flavor it without adding a million
calories please? Any simple recipes please? Thanks
Both of these always get rave reviews from my guests...
Tart and Tangy Grilled Chicken
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 broiler-fryer chicken quarters
4 tablespoons margarine
1/2 cup finely chopped onion
1/2 cup wine vinegar
1/3 cup low-sodium soy sauce
1/4 cup sugarless all-fruit orange marmalade
3/4 teaspoon salt
1/2 teaspoon pepper
In small fry pan over medium temperature, melt margarine. Add onion and cook,
stirring, until clear, about 5 minutes. Stir in vinegar, soy sauce and orange
marmalade. Pour mixture into food processor or blender and blend about 1 minute.
Sprinkle chicken with salt and pepper and arrange in shallow bowl in single
layer. Pour sauce over chicken, cover and refrigerate for at least 2 hours. At
cooking time, place chicken on prepared grill, skin side up, about 8 inches from
heat. Place marinade in small saucepan on grill or stovetop and heat to boiling.
Grill chicken, turning and basting with sauce every 10 minutes, for about 1 hour
or until fork can be inserted in chicken with ease.
Source: "National Broiler Council
SPICED ROAST CHICKEN BREAST
Active time: 10 min Start to finish: 35 min
This chicken makes a flavorful meal when combined with the jasmine rice and the
carrot and radish salad. Steamed green beans and carrots would also make good
sides.
2 chicken breast halves
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
1 teaspoon salt
1 1/2 tablespoons vegetable oil
3 tablespoons water
Preheat oven to 450 F.
Pat chicken dry. Stir together spices, salt, and 1 1/2 teaspoons oil and rub
evenly all over chicken. Heat remaining tablespoon oil in an ovenproof heavy
skillet (preferably cast iron) over moderately high heat until hot but not
smoking, then brown chicken on both sides, about 5 minutes. Transfer skillet to
middle of oven and roast chicken, skin side up, until just cooked through, 16 to
18 minutes. Transfer chicken to a plate. Add water to pan and deglaze over high
heat, scraping up brown bits. Pour pan
juices over chicken.
Serves 2.
Gourmet
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