Red Thai Roast Chicken Breasts

Author: Canadian Living

Serve this colourful chicken atop fragrant jasmine rice accompanied by saut? baby bok choy. The mildest red Thai curry paste is Asian Home Gourmet, available in many supermarkets. You can always use mild Indian curry paste.

  • Portion size 4 servings

Ingredients

  • 2 tablespoons finely chopped sweet red peppers
  • 2 tablespoons chopped fresh basil, coriander
  • 2 tablespoons chopped parsley
  • 1 clove garlic minced
  • 1 tablespoon peanut oil
  • 1 tablespoon vegetable oil
  • 2 teaspoons red Thai curry paste
  • 1 teaspoon packed brown sugar
  • 1/4 teaspoon salt
  • 4 boneless chicken breasts

Method

In small bowl, combine red pepper, basil, garlic, oil, curry paste, sugar and salt. With fingers, loosen chicken skin along curved side to form pocket; spread curry mixture under skin. (Make-ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to roasting time.)

Place chicken, skin side up, on foil-lined rimmed baking sheet. Roast in 400°F (200°C) oven for 15 to 20 minutes or until golden and no longer pink inside. Broil, watching carefully to avoid scorching, until deep golden brown, about 2 minutes.

Nutritional facts Per serving without skin : about

  • Sodium 275 mg
  • Protein 28 g
  • Calories 215.0
  • Total fat 10 g
  • Cholesterol 87 mg
  • Saturated fat 2 g
  • Total carbohydrate 2 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Red Thai Roast Chicken Breasts

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