A simple fast high protein main course.From 'Low Carb 1-2-3' by Rozanne Gold
Quantity
1
Quantity Unit
roasting pan
Prep Time (minutes)
10
Cook Time (minutes)
15
Ready In (minutes)
25
Ingredients
Amount
Measure
Ingredient
4
breasts, bone removed
chicken
2
fliud ounces
Asian fish sauce
4
medium (4-1/8" long)
scallions
Steps
Sequence
Step
1
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 thoroughly.
2
Remove 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
3
Preheat the oven to 500 degrees.
4
Lift 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.
