Ingredients
Scale
- 6 boneless, skinless chicken breasts
- 1/2 C quality soy sauce
- 1/2 C water
- 1/4 C Splenda or 2 Tb Truvia
- 1 Tb dark brown sugar
- 2 Tb freshly grated ginger root
- 2 Tb fresh garlic, finely minced
Instructions
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Preheat oven to 375 degrees. Trim visible fat and tendons from the chicken breasts. Make a row of shallow cuts along the top of the chicken to allow the sauce to penetrate deeper. Place the chicken, cut side down, in a single layer in a casserole dish
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Put all the sauce ingredients into a small saucepan and simmer about 15 minutes. It should reduce by 1/3-1/2. Pour about 1/3 of the sauce over the chicken and cover the dish with foil. Bake about 25 minutes, or until the chicken is beginning to firm to the touch.
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Remove the foil, turn the chicken so the cut side is facing up and baste the chicken with the extra sauce in the pan using a pastry brush. Continue to cook another 20-25 minutes, basting with the sauce every 5 minutes.
Notes
***Freezer meal- place chicken and all the sauce into a bag and freeze. To cook, allow chicken to thaw and remove some of the extra sauce so you can baste the chicken while cooking. Follow the regular baking directions.
***Gluten Free – be sure to use gluten free soy sauce!
Nutrition
- Serving Size: 1 chicken breast
- Calories: 470
- Sugar: 11g
- Sodium: 883mg
- Fat: 10g
- Saturated Fat: 17g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 87g
- Cholesterol: 0mg