• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Roast Chicken Breasts with Asian Marinade

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 1/2 c Reduced sodium soy sauce;
  • -(Minus 1 Tbsp)
  • 1 tb Molasses
  • 2 tb Light brown sugar
  • 1 tb Rice or sherry vinegar
  • 1 2" piece fresh ginger;
  • -Thinly sliced
  • 2 ts Dark Oriental Sesame oil
  • 3 Cloves Garlic; Sliced
  • 6 lg Chicken breast halves with
  • -skin & bones
  • 1 tb Vegetable oil
  • 1 1/2 c Canned tomatoes; Crushed


1. Mix marinade ingredients (first 5 listed) in a gallon-size ziptop
plastic bag. Add chicken and refrigerate, turning bag occasionally, at
least 2 hours or up to 8.

2. Heat oven to 350 F. Have ready large roasting pan.

3. Remove breasts and drain, reserving marinade. Heat oil in a large non-
stick skillet. Add chicken and cook over medium heat, turning once, until
mahogany colored, about 6 minutes.

4. Place in single layer in roasting pan. Roast, basting often with
reserved marinade, until juices run clear yellow when breasts are pierced
with a knife, about 1 hour. Transfer chicken to serving platter, cover with
foil and keep warm while making the sauce.

5. Tilt roasting pan and skim fat off juices. Add tomatoes and bring to a
boil, scraping up any browned bits on bottom of pan. Boil and stir 1 or 2
minutes. Serve with chicken.

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