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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From Redbook This recipe has been tested by Redbook These Asian-inspired roasted chicken breasts come out tender and juicy thanks to frequent basting with the gingered tangerine sauce. Ingredients:
2 tangerines, use for peel and 3/4 cup juice |
1/4 cup soy sauce |
1/4 cup honey |
2 teaspoons minced garlic |
2 teaspoons grated fresh gingerroot |
1 1/2 teaspoons toasted sesame oil |
1/4 teaspoon ground cinnamon |
1/4 teaspoon fresh ground pepper |
2 about 2 3/4 pounds total chicken breast halves |
Directions:
1. Remove colored part of peel from tangerines using a vegetable peeler and very finely chop; juice enough tangerines to yield 3/4 cup juice.
2. Combine peel and juice in a bowl with soy sauce, honey, garlic, ginger root, sesame oil, cinnamon, and pepper; whisk until honey is dissolved. Pour into a food storage bag.
3. Cut off rib portions from chicken breasts. Place breasts halves in marinade and seal bag; turn to coat chicken. Refrigerate at least 4 hours, turning bag several times.
4. Remove chicken from marinade and place in a foil-lined shallow roasting pan. Pour marinade from the bag into a saucepan, boil 10 minutes, until mixture is thick and syrupy. Brush chicken with some sauce. Roast chicken at 375 degrees F for 45 minutes, basting with remaining sauce, until chicken is just barely pink in thickest parts. Garnish breasts with toasted sesame seeds.
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