1
1/3 cup honey
1/4 cup hoisin sauce
1 tsp sesame oil
1/2 tsp Tabasco sauce
4 skin-on, bone-in chicken breasts
generous pinch salt
generous pinch freshly ground black pepper
Preheat oven to 450F (230C) and line with foil a dish that is just large enough to hold chicken, such as a pie plate. In a small bowl, stir honey with hoisin, oil and Tabasco. Place chicken in dish. Carefully loosen a small section of skin on meatier part of each breast. Insert index finger and carefully lift skin off meat, making a pocket but leaving all other edges sealed.
Spoon about 1 tablespoon (15 mL) sauce into each pocket. Seal pocket by gently pressing edges of skin and meat back together. Don't push sauce down. Sprinkle each breast with generous pinches of salt and pepper. Brush chicken with half of remaining sauce.
Roast, uncovered, in centre of 450F (230C) oven for 20 minutes. Remove from oven. If there is any liquid in pan, baste over chicken. Then spoon remaining glaze over chicken. Return to oven and continue to roast until chicken feels firm when pressed with back of a fork, from 10 to 15 more minutes. Watch closely. If chicken is browning too quickly, place a piece of foil loosely overtop. Spoon pan juices over chicken when serving.
Calories 380, Protein 30.8g, Carbohydrates 30.1g, Fat 15.1g, Fibre 0.5g, Sodium 356mg.
With just five ingredients, we've managed to come pretty close to recreating the elegant taste of Peking duck--roasting at a high temperature helps to achieve the Oriental flavour.