Creamy Chicken Pasta With Tomato Bruschetta
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3 teaspoons sesame seeds, toasted
3 garlic cloves, crushed
1 teaspoon Chinese Five Spice
Quarter of a teaspoon crushed Red chillies
1cm piece fresh ginger, grated
4 tablespoons soy sauce
3 tablespoons honey
3 tablespoons sherry wine
4 skinned chicken breasts
1 teaspoon oil (peanut oil is good)
1 red pepper, cut into strips
1 fresh lemon, cut into slices or wedges
4 servings of steamed rice
Five-spice Chinese Chicken
Mix the first 8 ingredients thoroughly together in a large bowl to make the marinade.
Add the chicken and mix with the marinade mixture. Cover and place in the fridge for 3-4 hours, turning several times.
Remove the chicken from the marinade and place in a shallow baking dish.
Place in a preheated 325ºF/165ºC/Gas Mark 3 oven and bake, uncovered, for 20 minutes.
Baste with the marinade, turn the chicken and continue to bake an additional 15 minutes, basting several times.
Place under the grill until chicken has browned and to desired doneness. Remove and keep warm.
Heat the oil in a small frying pan, add the pepper strips and saute until tender, then set aside.
On a serving plate, arrange the sauteed pepper over the steamed rice. Place the chicken breast in the middle and garnish with the lemon slices.