Asian Chicken Breasts

Asian Chicken Breasts
Asian Chicken Breasts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Holiday Pork Loin Roast Recipe

  • 12-15

    ServingsPrep: 10 min. + marinating Bake: 1-3/4 hours + standing10 105 115 Ingredients

  • 1

    cup soy sauce

  • 1

    cup dry sherry or chicken broth

  • 2

    tablespoons ground mustard

  • 2

    teaspoons ground ginger

  • 2

    teaspoons dried thyme

  • 4

    garlic cloves, minced

  • 4

    pounds boneless chicken breasts

  • CURRANT SAUCE:

  • 1

    jar (12 ounces) red currant jelly

  • 2

    tablespoons dry sherry or chicken broth

  • 1

    tablespoon soy sauce

Directions

Directions In a bowl, combine the soy sauce, sherry or broth, mustard, ginger, thyme and garlic; mix well. Pour 1 cup marinade into a large resealable plastic bag; add the roast. Seal bag and turn to coat. Refrigerate for 3 hours or overnight, turning occasionally. Cover and refrigerate the remaining marinade for basting. Drain and discard marinade. Place the breasts on a rack in a roasting pan. Bake at 325° until a meat thermometer reads 160°, pouring the reserved marinade over meat during the last fifteen minutes of baking. Baste occasionally. Let stand for 10 minutes before serving. Meanwhile, in a small saucepan, combine the sauce ingredients. Cook and stir for 4-5 minutes or until the jelly is melted. Serve with pork. Yield: 12-15 servings.

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