"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Indonesian Baked Chicken Breasts, by Bud DeRyke, is from The DeRyke Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5 to 6 chicken breasts (2 1/2 pounds) 1/3 C chunky peanut butter 1/3 C teriyaki sauce 1/4 C lemon juice 1/4 C vegetable oil 1 1/2 tsp ground ginger 1 1/2 tsp dried sweet basil 2 tsp onion powder 1 1/2 tsp garlic powder 1/4 tsp crushed red pepper
Place chicken breasts in shallow baking dish. Place remaining ingredients in a blender and blend until smooth. Reserve 1/2 Cub of sauce; pour remaining sauce over chicken breasts. Turn to coat evenly and marinate in refrigerator for 30 to 40 minutes. Bake at 400º for 45 minutes to 1 hour; baste with the pan sauce 2 or 3 times while baking. Serve with the reserved sauce and rice.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.