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Asian Boneless Chicken Breasts Recipe

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This recipe for Asian Boneless Chicken Breasts, by , is from Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Crawford
Added: Tuesday, October 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breasts, boneless, skinless
1/4 c reduced-sodium soy sauce
1/2 c chicken stock or water
4 garlic cloves, minced and mashed with a pinch of salt
1 tbsp ginger, freshly grated

Directions:
Directions:
Combine the soy sauce, water, garlic and ginger in a bowl.

Stir the ingredients together and pour them into a one gallon zip-type storage bag.

Trim the chicken breasts and rinse them off, if necessary, then pat dry and place into the storage bag. Remove as much air from the bag as possible. Coat the chicken with the sauce, seal, place the bag in a bowl and refrigerate for four hours or overnight, turning them over a few times during the process.
Cooking:

Preheat an oven to 350 degrees Fahrenheit.

Put the chicken breasts in a glass or Pyrex baking dish. Pour the sauce over the chicken breasts. Place in the oven and allow to bake for 50 to 60 minutes, depending on the thickness of the chicken.

Serve over the prepared rice.

Number Of Servings:
Number Of Servings:
6-8, depending on size of chicken breasts
Preparation Time:
Preparation Time:
1.5 hours, not including marinating time
Personal Notes:
Personal Notes:
We usually have this alongside brown rice. The sauce is good with the rice and it is a relatively low calorie, healthy dish.

 

 

 

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