This is one of my new favorite chicken dishes. Chicken breasts are marinated in what seems like a really odd jumble of flavors, but they all combine to make some really tasty chicken. Ginger is definitely the predominant flavor, though. We absolutely love ginger, so this one's a keeper. I got this recipe from BHG.com.
Ginger Baked Chicken
4 chicken breast cutlets
1 large shallot, finely chopped
½ cup orange juice
1 tbsp brown sugar
1 tbsp fresh ginger, grated
1 tbsp olive oil
2 cloves garlic, grated
1 tsp ground coriander
½ tsp paprika
¼ tsp salt
¼ tsp ground cinnamon
Nonstick cooking spray
2 cups cooked white rice, optional
Place chicken in a plastic bag set in a shallow dish. In a small bowl combine shallots, orange juice, brown sugar, ginger, oil, garlic, coriander, paprika, salt, and cinnamon. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 6 hours, turning bag occasionally.
Preheat oven to 375°. Lightly coat a 2 quart baking dish with cooking spray. Arrange chicken in the prepared baking dish; pour marinade over chicken.
Bake, uncovered, about 30 minutes or until chicken is tender and no longer pink. Stir the juices remaining in baking dish into cooked rice, if desired. Serve the chicken with rice.
Makes 4 servings.
Fat: 5g (1g sat.)
Vitamin C: 33%
BHG.com calls this recipe Ginger Spiced Chicken, but it's not spicy, so I feel that's a little bit misleading. I really like how this dish is baked; it's so easy to dump the bag it marinated in right into a baking dish, throw it into the oven, and forget about it for half an hour.
I only changed one thing about this recipe. It originally called for green onions instead of shallots. I tried it that way the first time I made it and I didn't really like how the green onions got all wilty looking. They really looked unappetizing in the finished dish. I think that ginger and shallots go together really well, so I tried that this time and I liked it much better. To compensate for the missing little bits of green, I garnished it with chopped cilantro.
Instead of the rice, I have also served this chicken with my Asian Noodles. The flavors in each dish really compliment each other.