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Chicken Teriyaki Appetisers   HT  HD  40mins plus marinating


Serves 4     Hot  Poultry  Hors d'oeuvre  Appetizer  Starter  



90ml/3fl.oz. Soy Sauce
90ml/3fl.oz. Vegetable oil
1 tbsp Black Treacle or Dark Molasses
2.5cm/1-inch piece of Ginger, finely grated
1 teasp Mustard
2 Garlic Cloves, crushed

2 boneless Chicken Breasts

4 Croissants

Baby salad leaves to serve




1. Place the  soy sauce, oil, treacle, ginger, mustard and garlic in a mixing bowl and mix well. 


2. Cut each chicken breast into four slices, place in the soy sauce mixture, toss to coat well then cover with clingfilm, refrigerate and leave to marinate for at least 4 hours, turning once or twice. 


3. Preheat the oven to 180C, 350F, Gas Mark 4. Remove the chicken from the marinade, transfer to a shallow ovenproof dish and bake for 20 minutes or until cooked through. 


4. Cut each croissant in half lengthways then wrap each piece of chicken in each croissant halve.  Secure with a cocktail stick then place on a baking tray and return to the hottest part of the oven for 5-10 minutes. Serve immediately on a bed of baby salad leaves.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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