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Indonesian Chicken

6 servings

  • 1 14 oz. can Lite Coconut Milk
  • 2 Tablespoons fish sauce (look to buy
       it in the specialty section)
  • 2 Tablespoons rice vinegar, or cider
  • 1 teaspoon soy sauce
  • 1/4 cup raw Virginia peanuts, finely chopped
  • 2 cloves minced garlic
  • 2 to 3 teaspoons curry powder
  • 1 teaspoon crushed red pepper flakes
  • 3 pounds skinless boneless chicken breasts

In a 12x8-inch (2 quart) glass baking dish, combine all marinade ingredients, blend well. Add chicken, turn to coat. Cover dish, refrigerate 6 hours or overnight, turning occasionally.

Heat oven to 350°. place chicken in ungreased 15x10x1-inch baking pan. Bake for 45 to 60 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with reserved marinade. Discard any remaining marinade.

May grill.

Serve with Basmati rice and curried vegetable

 
Nutrition Facts
Amount Per Serving: Calories 320 - Calories from Fat 106
Percent Total Calories From: Fat 33%, Protein 60%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 3g, Cholesterol 193mg, Sodium 573mg, Total Carbohydrate 6g, Dietary Fiber 1g, Protein 48g, Vitamin A 281 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

Bon appetit!


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Barricks Insurance Services
276 N El Camino Real #6, Oceanside, CA 92058
Phone (760) 433-0300  |  Fax: (760) 433-0304
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