Title: Sesame-Soy Chicken
Categories: Lowfat, Poultry
Yield: 4 servings

2 Garlic cloves; minced
1 tb Grated gingerroot
3 tb Soy sauce
1/4 c Honey
1 tb Dark sesame oil
4 Skinless boneless chicken
-breast halves; pounded to
-an even thickness
1 ts Kosher salt
1/2 ts Black pepper
2 ts Canola oil

Place the garlic, ginger, soy, honey, and sesame oil in a blender and
puree. Place the chicken in a nonreactive shallow bowl, add the garlic
mixture, and stir to combine. Cover and place in the refrigerator for at
least 1 hour and no more than 4 hours.

Remove and discard as much of the marinade as possible. Sprinkle the
chicken with the salt and pepper.

Place a large cast-iron or nonstick skillet over high heat and, when it is
hot, add the canola oil. Add the chicken breasts, skinned side down, one at
a time, waiting about 30 seconds between additions. Cook until well browned
and done throughout, 5 to 7 minutes per side.

Serves 4. nutrition: 224 cals, 7g fat (29% cff)

NOTES : By Sally Sampson: Asian-inspired, these chicken breasts are a
perfect combination of sweet, spicy, and salty. Serve with snow peas and
rice noodles. www.globe.com/dailyglobe2/083/food/ Boston Globe on 03/24/99.

Recipe by: Boston Globe, 1999

Posted to EAT-LF Digest by PatHanneman on Mar 30,
1999, converted by MM_Buster v2.0l.