Red Thai Roast Chicken Breasts
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving without skin : about | - |
| cal | 215 |
| pro | 28 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 2 g |
| fibre | 0 |
| chol | 87 mg |
| sodium | 275 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 4 |
| vit C | 13 |
| folate | 3 |
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.
Ingredients
- 2 tbsp finely chopped sweet red peppers
- 2 tbsp chopped fresh basil, coriander or parsley
- 1 clove garlic, minced
- 1 tbsp peanut oil or vegetable oil
- 2 tsp red Thai curry paste
- 1 tsp packed brown sugar
- 1/4 tsp salt
- 4 boneless chicken breasts
Preparation
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.
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.
Source : Canadian Living Magazine: April 2008
- Keywords : Main Course; Thai; Chicken; Red pepper; Curry; Garlic; Brown sugar; Bake;
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