1 1/2 tb Szechwan peppercorns;
-toasted
1/8 ts Dried red pepper; crushed
1 1/2 tb Coriandor seed; toasted
1/2 ts Coarse salt
1/2 c Cilantro; fresh
1/4 c Parsley; fresh
2 ts Lemon jest; or orange jest
4 cl Garlic; large, chopped
3 Shallots; large, chopped
2 ts Dark sesame oil
1 ts Vegetable oil
4 tb Tamari, reduced-sodium
4 Chicken breasts; skinned
-and boned
Preheat the oven to 350 F. 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.
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.
Bake for 15 to 20 minutes, or until done throughout. Serve hot or
warm.
Recipe by: Diane Rozas, "Low-Fat Chicken Breasts"
Published in FoodDay, Oregonian,
Adapted by Brenda Adams
