Asian Chicken Breasts

By á-7592

Ingredients

• CURRANT SAUCE:
• 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
• 1 jar (12 ounces) red currant jelly
• 2 tablespoons dry sherry or chicken broth
• 1 tablespoon soy sauce

Preparation

Step 1

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.