Chicken Teriyaki Appetisers
HD 40mins plus marinating
Hot Poultry Hors d'oeuvre
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
Baby salad leaves
1. Place the
soy sauce, oil, treacle, ginger, mustard and garlic in a mixing bowl and mix
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
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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