Makes: 4 Servings
1 ½ lbs skinless, boneless chicken breast
2 tbsps hoisin sauce
2 tbsps rice vinegar or cider vinegar
1 tbsps sesame seeds
1. Rinse chicken and pat dry. Place in plastic bag with a tight fitting seal.
2. In a small bowl, stir together remaining ingredients.
3. Pour over chicken in bag.
4. Seal and marinate in the refrigerator for 3 to 24 hours, turning bag occasionally to distribute marinade.
5. Preheat oven to 375 F.
6. Drain chicken and discard marinade.
7. Arrange chicken in a single layer in a glass baking dish.
8. Bake, uncovered, 20 to 25 minutes or until chicken is tender and no longer pink.
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