Wednesday, October 3, 2012

Maple-Sesame-Ginger Glazed Chicken





Last night, Sean and I had maple-sesame-ginger glazed chicken, along with roasted asparagus, and everything was amazing! We love to eat boneless, skinless, lean chicken breast (it truly is a great way to get protein, besides lean turkey meat),  so I always try to come up with different ways to spice it up.

The asparagus was pan roasted in olive oil, sea salt, and ground pepper. To prepare it, simply wash the asparagus, cut off one inch of each stem, at an angle, and throw that way. Cut them in half, at an angle. Roasted in the pan with 1 Tablespoon of olive oil, a few sprinkles of sea salt and ground black pepper. When it's still crunchy yet tender, it's ready.

For the chicken, you will need:

*Preheat oven to 350 degrees F.

2 thawed chicken breasts, washed and set aside

2 Tablespoons of maple syrup

1 teaspoon of sesame oil

1 teaspoon of fine sea salt (if you have only coarse, grind some in a blender)

1/2 teaspoon of either Sriracha or Tapatio hot sauce (feel free to add more)

1/2 teaspoon of dry minced onion

1/2 teaspoon of dry minced garlic

1/4 teaspoon ground ginger

1/4 teaspoon of paprika powder

1/4 teaspoon of Herb-ox sodium-free granulated chicken bouillon (optional, but it does bring out more of the chicken flavor). We really like this brand because not only is it sodium-free, but it's also gluten-free and has no MSG added.

Direction:

Mix all of the seasonings and spices together, rub on both sides of the chicken breasts, and put them in a casserole pan or some other baking pan. If there is any of the seasonings and spices mixture left, pour on top of the meat.

Bake at 350 degrees F for 15 minutes. Remove from oven. By now you should see that a lot of the juices and mixtures have gathered in the pan. Scoop the juices up with a spoon and pour back to the top of the meat. Put everything back into the oven for another 5 minutes. Take the meat out and cut a piece; if the juice runs clear, then it's ready. If not, put it back in, lower the heat to 300 degrees, and check every 5 minutes; you do not want chicken to be dry. Serve with the juices poured back on top.

              Tammy and Sean

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