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Low-fat spicy szechwan baked chicken
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| Artist: |
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| Categories: |
Asian, Baked, Chicken, Chinese, Ethnic, Hot & Spicy, Low-fat, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| tbsp | Szechwan peppercorns | | | -toasted | | 1/8
| tsp | Dried red pepper, crushed | | 1 1/2
| tbsp | Coriandor seed, toasted | | 1/2
| tsp | Coarse salt | | 1/2
| cup | Cilantro, fresh | | 1/4
| cup | Parsley, fresh | | 2
| tsp | Lemon jest, or orange jest | | 4
| | Cloves garlic, large | | | -chopped | | 3
| | Shallots, large, chopped | | 2
| tsp | Dark sesame oil | | 1
| tsp | Vegetable oil | | 4
| tbsp | Soy sauce, or tamari: | | | Reduced-sodium kind | | 4
| | Chicken breasts, skinned and | | | -boned | | | (about 1 ?pounds) |
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Procedures:
| 1 | Preheat the oven to 350°F. | | 2 | In the bowl of a food processor fitted with the metal blade, combine the peppercorns, red pepper, coriander and salt and process for 30 seconds. | | 3 | Scrape down the sides, add the cilantro, zest, garlic, shallots and sesame oil and continue processing for 30 seconds more. | | 4 | Scrape into a small bowl. | | 5 | In another small bowl, whisk together the vegetable oil and soy sauce. | | 6 | Dip the chicken breasts in the soy mixture. | | 7 | Place on a baking sheet lightly coated with cooking spray. | | 8 | Spread the herb mixture evenly on the chicken to cover completely. | | 9 | Marinate for 30 minutes 30 minutes. | | 10 | Bake for 15 to 20 minutes, or until done throughout. | | 11 | Serve hot or warm. |
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