Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Baked Chicken w/Szechuan Peppercorn Sauc




Source of Recipe


the epicentre






List of Ingredients



• 2 tablespoons Szechuan peppercorns
  
• 2 tablespoons coriander seeds
  
• 3/4 teaspoon dried crushed red pepper
  
• 1/2 teaspoon salt
  
• 3/4 cup chopped fresh cilantro
  
• 6 large garlic cloves
  
• 1 tablespoon minced orange peel
  
• 1 teaspoon oriental sesame oil
  
• 6 10-ounce chicken half-breasts with ribs
  
• 5 tablespoons low-sodium soy sauce
  






Instructions



1. Heat heavy small skillet over high heat. Add first 3 ingredients; stir until aromatic, about 2 minutes. Transfer spices and salt to processor; blend 30 seconds. Add cilantro, garlic, orange peel and oil and blend 30 seconds. (Can be prepared 3 days ahead; cover and chill.)
   
2. Preheat oven to 375°F. Place chicken in baking pan. Brush with soy sauce. Rub spice mixture over both sides of each chicken breast. Let stand 15 minutes. Bake until chicken is cooked through and brown, basting occasionally with pan juices and adding water to pan if juices evaporate, about 25 minutes.
   
3. Baste again before serving.
   






Final Comments


Serves 4