Low-Fat Spicy Szechwan Baked Chicken
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INGREDIENTS 1-1/2 tablespoons Szechwan peppercorns, toasted
1/8 teaspoon dried red pepper, crushed
1-1/2 tablespoons coriander seeds, toasted
1/2 teaspoon coarse salt
1/2 cup fresh cilantro
1/4 cup fresh parsley
2 teaspoons lemon or orange zest
4 large cloves garlic, chopped
3 large shallots, chopped
2 teaspoons dark sesame oil
1 teaspoon vegetable oil
4 tablespoons soy sauce or tamari
4 chicken breasts, skinned and boned, about 1-1/2 poundsPreheat the oven to 350 degrees.
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 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 30 minutes.
Bake for 15 to 20 minutes, or until done throughout.