* Exported from MasterCook *
Five-spice Chicken Breasts (5.4 grams fat)
Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient --
Preparation Method -------- ------------ -------------------------------- 4 skin-on, bone-in chicken
breasts 1 teaspoon fennel seeds 1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
4/2 teaspoon salt
5/4 teaspoon ground cloves
Preheat oven to 375 F. Place chicken breasts in a 9 x 13-inch baking dish or baking pan large enough
to hold them. In a small bowl, stir fennel seeds with ginger, cinnamon, salt and cloves. Rub spice
mixture over surface of each breast, tucking some under skin as well.
Roast, uncovered, in centre of preheated oven, basting with pan juices halfway through, until
chicken skin is crisp and meat feels springy when pressed, from 35 to 45 mins. If skin gets too
brown, loosely cover with a piece of foil during last 10 mins of roasting. Serve with rice and peas.
Nutrients per serving: 27.7 g protein, 5.4 g fat, 1 g carbohydrates, 0.7 mg iron, 16 mg calcium, 349
mg sodium, 0.3 g fibre, 169 calories Excellent source of niacin and vitamin B6.
Source: "Chatelaine - October 2002" S(MC Formatted): "Lily [[email hidden]]
October 2003 "
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NOTES : Chicken breasts are a staple in most households. Our delicious combination of spices dresses
up any chicken - breasts, thighs or legs - and can be blended together and rubbed on meat in less
than five minutes.
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