|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
||||||||||
| |||||||||||||||||
|
Serves 4 Hot Poultry Hors d'oeuvre Appetizer Starter
Ingredients 90ml/3fl.oz. Soy
Sauce 2 boneless Chicken Breasts 4 Croissants Baby salad leaves to serve
Instructions
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.
More Hors d'oeuvre Recipes | What's in Season | Growing Vegetables
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics. |
