Hoisin-Glazed Chicken Breasts
My mother always told me not to play with my food, but with tonights dinner I was hoisin around with the plating for far too long. But this is a Chinese sauce, and being an asian dish, I wanted to present the food with clean lines and purposeful planning. I’m not sure if you will see my inspiration, but I saw a butterfly with the chicken breast representing the tail, the summer squash as the wings…? Do you see it…No….are you wondering if this is a Rorschach ink blot test? What do you see… food? In my psychological analysis I am determining that you are hungry. I digressed, and of course that hasn’t happened before.
But this is a very tasty and healthy meal, especially for a Humpday Wednesday. If you haven’t tasted hoisin sauce it’s darkly colored in appearance and sweet and salty in taste. Although regional variants exist, hoisin sauce usually includes soy beans, fennel seeds, red chillies, and garlic. Excellent as a dipping sauce or marinade, you can pick it up in the asian section of your market, you should try it. Anyway, you will enjoy the dinner, definitely EJlicious, it’s quick, delicious, healthy and easy to prepare. For the squash, I sliced them vertically in 1/4″ slices and placed them on a hot grill for about 5 minutes and then spread some hoisin sauce over them once cooked. Thank you so much for reading and I hope you have a great rest of your week and do play with your food.
Combine first 6 ingredients. Remove 2 tablespoons of hoisin mixture, and reserve to brush on cooked chicken. Line a shallow roasting pan with foil; coat foil with cooking spray. Place the chicken on prepared pan. Brush 2 tablespoons of hoisin mixture evenly over chicken; broil 5 minutes. Turn chicken over; brush with 2 tablespoons of hoisin mixture. Broil 5 minutes or until chicken is done. Spoon reserved 2 tablespoons of hoisin mixture over cooked chicken. Serve with lime wedges.
Recipe courtesy of Cooking Light