middle eastern chicken
categories:  Chicken |    

Prepared: 2006-11-13

Ingredients:

• 1/4 cup low-salt soy sauce
• 1/2 cup plus 2 tablespoons water
• 3 Tbsp. fresh lime juice
• 2 tsp dry Sherry
• 2 garlic cloves, minced
• 1 tsp minced peeled fresh gingerroot
• 1/4 tsp curry powder
• 1/4 tsp dried thyme, crumbled
• 1/4 tsp dried oregano, crumbled
• 2 skinless boneless whole chicken breasts (about 1 1/4 pounds), halved
• 1 small onion, sliced thin

Preparation:

• In a ceramic or glass container stir together soy sauce, 1/4 cup water, lime juice, Sherry, garlic, gingerroot, curry powder, thyme, and oregano and add chicken.
• Marinate chicken, covered and chilled, turning occasionally, at least 1 hour and up to 1 day.
• Remove chicken from marinade and pat dry with paper towel.
• Reserve marinade.
• Coat a large nonstick skillet with cooking spray Heat skillet over moderately high heat until hot but not smoking and cook chicken 1 minutes on each side, or until browned.
• Transfer chicken to a plate. To skillet add 2 tablespoons water and cook, stirring with a wooden spoon and scraping up brown bits, 30 seconds.
• Add onion and cook over moderate heat, stirring occasionally, until softened.
• Add chicken, reserved marinade and remaining 1/4 cup water and simmer, covered basting chicken frequently, 10 minutes, or until chicken is cooked through.
• Serve chicken over couscous if desired.

makes 4 servings @ 159 calories per serving