By Rozanne Gold (from Low Carb 1-2-3)
This may become your family’s favorite chicken dish. It is slightly mysterious because the chicken marinates in Asian fish sauce, a staple of many dishes in southeast Asia. The fish sauce gently flavors and transforms the texture of the flesh. Delicious hot, at room temperature or chilled.
- 4 large chicken breast halves on the bone (about 10 ounces each), with skin
- ½ cup Asian fish sauce
- 4 scallions
- The day before you plan to serve, cut each chicken breast in half across the width of the breast. Place the chicken in a bowl and pour the fish sauce over. Toss to coat well.
- Remove 3 inches of the dark green parts of the scallions and discard. Thinly slice the scallions on a bias, about 1/8-inch. Add the scallions to the bowl and toss. Cover and refrigerate 18 to 24 hours.
- Preheat the oven to 500 degrees. Lift the chicken from the marinade, letting the scallions remain on the chicken. Place the chicken on a rimmed baking sheet. Bake 12 minutes or until just firm, then put under the broiler, about 8 inches from heat, for 1 to 2 minutes until golden. Remove from oven. (Remove skin if watching saturated fat intake.) Serves 4.
For more healthy recipes: by Rozanne Gold
EAT FRESH FOOD: Awesome Recipes for Teen Chefs (Bloomsbury)
LOW-CARB 1-2-3: The Low-Carb, Low Calorie Cookbook (Rodale)
HEALTHY 1-2-3: The Ultimate Three-Ingredient Cookbook (Stewart, Tabori & Chang) Jane Brody, New York Times, December 2009 "Eat Fresh Food"