Low-Fat Spicy Szechwan Baked Chicken
| Yield: | 4 Servings |
| Categories: | Chicken, Low-Fat |
| 1 1/2 | tb | Szechwan peppercorns, toasted |
| 1/8 | ts | Dried red pepper, crushed |
| 1 1/2 | tb | Coriandor seed, toasted |
| 1/2 | ts | Coarse salt |
| 1/2 | c | Cilantro, fresh |
| 1/4 | c | Parsley, fresh |
| 2 | ts | Lemon jest, or orange jest |
| 4 | Cloves garlic, large, chopped | |
| 3 | Shallots, large, chopped | |
| 2 | ts | Dark sesame oil |
| 1 | ts | Vegetable oil |
| 4 | tb | Soy sauce, or tamari, reduced-sodium kind |
| 4 | Chicken breasts, skinned and boned, (about 1 1/2 pounds) |
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