Search for recipes
Email or User Name    Password (forgot) Register
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
Re-type Password
Postal or Zip code
Remember Me     Privacy
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Asian Chicken with Scallions

Recipe Name

Asian Chicken with Scallions

Submitted by patc
Recipe Description A simple fast high protein main course.From 'Low Carb 1-2-3' by Rozanne Gold
Quantity 1 Quantity Unit roasting pan Servings  
Prep Time (minutes) 10 Cook Time (minutes) 15 Ready In (minutes) 25
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Amt. Measure Ingredient
breasts, bone removedchicken
fliud ouncesAsian fish sauce
medium (4-1/8" long)scallions
Sequence Step
1The 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 thoroughly.
2Remove 3 inches of the dark green part of the scallions and discard. Cut each of the scallions very thin, on the bias, about 1/8 inch thick. Add the scallions to the bowl with the chicken and toss. Cover and refrigerate for 18 to 24 hours
3Preheat the oven to 500 degrees.
4Lift the chicken from the fish sauce, letting the scallion slices remain on the chicken. Place the chicken on a rimmed baking sheet. Bake for 10 to 12 minutes, until just firm, then put under the broiler, about 8 inches from the heat, for 1 to 2 minutes, until just golden. Remove from the oven. Remove the skin and serve immediately, if serving hot. Or you can serve the chicken at room temperature or chilled.

Please enter your name for this version.
Home    Recipes    The System    Nutrition Resources    About    Contact