Low-Fat Spicy Szechwan Baked Chicken

Recipe Ingredients

1 1/2 tablespoons	22ml	Szechwan peppercorns - toasted
1/8 teaspoon	0.6ml	Dried red pepper - crushed
1 1/2 tablespoons	22ml	Coriander seed - toasted
1/2 teaspoon	2.5ml	Coarse salt
1/2 cup	8g / 0.3oz	Cilantro - fresh
1/4 cup	59ml	Parsley - fresh
2 teaspoons	10ml	Lemon jest - or orange jest
4		Garlic - large, chopped
3		Shallots - large, chopped
2 teaspoons	10ml	Dark sesame oil
1 teaspoon	5ml	Vegetable oil
4 tablespoons	60ml	Soy sauce - or tamari:
		Reduced-sodium kind
4		Chicken breasts - skinned and boned,
		(about 1 1/2 pounds)

Recipe Instructions

1. Preheat the oven to 350 F.

2. In the bowl of a food processor fitted with the metal blade, combine the peppercorns, red pepper, coriander and salt and process for 30 seconds. Scrape down the sides, add the cilantro, zest, garlic, shallots and sesame oil and continue processing for 30 seconds more. Scrape into a small bowl.

3. In another small bowl, whisk together the vegetable oil and soy sauce. Dip the chicken breasts in the soy mixture. Place on a baking sheet lightly coated with cooking spray. Spread the herb mixture evenly on the chicken to cover completely. Marinate for 30 minutes 30 minutes.

4. Bake for 15 to 20 minutes, or until done throughout. Serve hot or warm.

Published in FoodDay, Oregonian, 11/5/96

Source:
Diane Rozas, "Low-Fat Chicken Breasts", Oregonian 11/5/96

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