Categories: January2011, SB, chicken, healthy
Ingredients
- 4 boneless, skinless chicken breasts
- 3 T peanut oil or canola oil
- 1/2 - 1 tsp. Curry powder (I used Sweet Curry Powder)
- 1/4 - 1/2 tsp. ground cinnamon (I used Vietnamese Cassia Cinnamon)
- 1 tsp. ginger puree (sold in small jars, or use fresh grated ginger root)
- 1 tsp. garlic puree (sold in small jars, or use finely crushed fresh garlic)
- 3 T brown sugar blend (or use 3 T amber Agave Nectar)
- 3 T soy sauce
- 1 T fresh-squeezed lemon juice
- 2 T chicken stock
- sliced green onions for garnish (optional)
Directions
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Heat oil in small pan for about 1 minute, then turn off heat. Whisk in curry powder, cinnamon, ginger, garlic, and brown sugar or agave nectar. Add soy sauce, lemon juice, and chicken stock. Stir until well combined.
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Trim all visible fat and and tendons from chicken. Make small crosswise slits about 1/2 inch apart down the length of each chicken breast. (This allows the marinade to penetrate more.) Put chicken in Ziploc bag and pour marinade over. Marinate 3-4 hours in refrigerator.
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To cook, remove chicken from marinade and place top side down in glass or crockery dish (not metal) that you have sprayed with nonstick spray. Use a pastry brush to brush both sides of chicken with the marinade left in the plastic bag. (Save the rest of the marinade to brush one more time.) Let chicken come to room temperature while you preheat the oven to 325F/162C.
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When oven is heated, put chicken in and cook 20 minutes. Then remove from oven, turn chicken with top side up and brush with marinade you saved in the plastic bag. (Discard any unused marinade at this point.) Cook 10 minutes more.
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After 10 minutes, remove chicken again and brush with the marinade that’s collected in the pan and cook 5-10 minutes more, or until chicken is lightly browned and feels firm (but not hard) to the touch. Don’t overcook or chicken will be dry. Serve hot.