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Ingredientes
- 1/2 c. Reduced sodium soy sauce, (Minus 1 Tbsp)
- 1 Tbsp. Molasses
- 2 Tbsp. Light brown sugar
- 1 Tbsp. Rice or possibly sherry vinegar
- 1 x 2" piece fresh ginger, Thinly sliced
- 2 tsp Dark Oriental Sesame oil
- 3 x Cloves Garlic, Sliced
- 6 lrg Chicken breast halves with skin & bones
- 1 Tbsp. Vegetable oil
- 1Â 1/2 c. Canned tomatoes, Crushed
Direcciones
- 1. Mix marinade ingredients (first 5 listed) in a gallon-size ziptop plastic bag. Add in chicken and chill, turning bag occasionally, at least 2 hrs or possibly up to 8.
- 2. Heat oven to 350 F. Have ready large roasting pan.
- 3. Remove breasts and drain, reserving marinade. Heat oil in a large non- stick skillet. Add in chicken and cook over medium heat, turning once, till mahogany colored, about 6 min.
- 4. Place in single layer in roasting pan. Roast, basting often with reserved marinade, till juices run clear yellow when breasts are pierced with a knife, about 1 hour. Transfer chicken to serving platter, cover with foil and keep hot while making the sauce.
- 5. Tilt roasting pan and skim fat off juices. Add in tomatoes and bring to a boil, scraping up any browned bits on bottom of pan. Boil and stir 1 or possibly 2 min. Serve with chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 6 servings | |
| Calories 330 | |
| Calories from Fat 150 | 45% |
| Total Fat 16.76g | 21% |
| Saturated Fat 4.1g | 16% |
| Trans Fat 0.23g | |
| Cholesterol 89mg | 30% |
| Sodium 885mg | 37% |
| Potassium 520mg | 15% |
| Total Carbs 13.17g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 8.1g | 5% |
| Protein 30.82g | 49% |
