|
For a printer friendly version of this recipe, click here
Servings: 10; can be adjusted. Comments:
Serve this with the Couscous with Dried Apricots and Pistachios. This pairing comes from the Bon Appetit June 1996 issue.
This meal makes great picnic fare. Make it the day ahead, and take it along. No need to worry about heat and mayo (don't mix) or anything like that. Take a spicy dry reisling along, and enjoy.
Marlys and Glenn
Ingredients:
1 cup orange juice
½ cup fresh lemon juice
1/3 cup mango chutney
¼ cup chopped peeled fresh gingerroot
3 tablespoons seasoned rice vinegar
3 tablespoons grated orange peel
1 tablespoon oriental sesame oil
½ teaspoon dried crushed red pepper
¼ cup sesame seeds
10 boneless chicken breast halves with skin
6 tablespoons butter
Directions:
Combine first 8 ingredients in medium bowl. Whisk until blended. Pour mixture into 13x9x2-inch glass baking dish.
Preheat oven to 400° F. Place sesame seeds in small bowl or on a plate. Sprinkle chicken with salt and pepper. Place skin side down on seeds, coating skin.
Melt 3 tablespoons butter in large nonstick skillet over high heat. Add 5 breasts, skin side down, to skillet and cook until golden, about 3 minutes. Turn chicken over; cook 2 minutes longer. Place chicken, skin side up, in marinade in baking dish. Wash skillet. Repeat with 3 tablespoons butter and 5 chicken breasts.
Cover chicken with foil; bake until cooked through, about 20 minutes. Remove foil; let chicken cool 1 hour in marinade. Cover; chill overnight. Let stand 1 hour at room temperature before serving.
< Go Back
|
