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Roasted chicken breasts - five-spice glaze

Yield: 4 Servings

Ingredients:

• 1 sm Shallot peeled and minced
• 1 md Garlic Clove peeled And minced
• 1 tb Plus 2 ts Brown Sugar
• 3/4 ts Five-Spice Powder
• 1 1/2 ts Sesame Oil
• 1 1/4 ts Vegetable Oil
• 1 tb Plus 2 ts Fish Sauce
• 4 Chicken Breasts skinless On bone
• 1 tb Lime Juice
• 4 Lime Wedges

Instructions:

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

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