Shirley's Recipes

4 chicken breast halves (about 1-1/2 pounds), skinned\\

Trim excess fat from chicken. Rinse chicken with cold water, and pat dry. Place chicken in a 10 x 6 x 2-inch baking dish. Combine ketchup, brown sugar, soy sauce, ginger, and garlic, stirring well. Pour over chicken, turning chicken to coat well. Cover and marinate in refrigerator at least 2 hours. \\

1/2 cup reduced-calorie ketchup\\

Trim excess fat from chicken. Rinse chicken with cold water, and pat dry. Place chicken in a 10 x 6 x 2-inch baking dish. Combine catsup, brown sugar, soy sauce, ginger, and garlic, stirring well. Pour over chicken, turning chicken to coat well. Cover and marinate in refrigerator at least 2 hours. \\

Name: Chinese Chicken Barbecue
Key Ingredient: chicken breasts
Preparation: marinate; bake
Cuisine: Chinese
Source: Cooking Light '88
Food Group: poultry
Meals: dinner
Courses: main
Temperature: hot
Effort: easy
Prep. Time: :15
Elapsed Time: 3:00
Servings: 4

4 chicken breasts halves (about 1-1/2 pounds), skinned
1/2 cup reduced-calorie catsup
2 tablespoons firmly packed brown sugar
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon ground ginger
1 clove garlic, minced
Vegetable cooking spray
Minced fresh parsley (optional)

Trim excess fat from chicken. Rinse chicken with cold water, and pat dry. Place chicken in a 10 x 6 x 2-inch baking dish. Combine catsup, brown sugar, soy sauce, ginger, and garlic, stirring well. Pour over chicken, turning chicken to coat well. Cover and marinate in refrigerator at least 2 hours. \\ Remove chicken from marinade, reserving marinade. Place chicken on a rack in a roasting pan coated with cooking spray. Brush chicken with 2 tablespoons marinade.
Bake at 350F. for 40 minutes, basting with marinade every 20 minutes. Transfer to a serving platter, and sprinkle chicken with minced parsley, if desired.