CHICKEN ASPARAGUS ROLLS & BROWN RICE
(serves 4)
Ingredients:
*1/3 cup soy sauce
*juice squeezed from 2-3 oranges (1/3 cup)
*2 garlic cloves, minced
*2 teaspoons, freshly grated ginger
*juice squeezed from 1 lemon
*zest from 1/2 lemon
*zest from 1 orange
*1/2 teaspoon sesame oil
*1 teaspoon honey
*1 teaspoon brown sugar
*8 asparagus spears
*4 (4 oz) boneless, skinless chicken breasts
*1 teaspoon sesame seeds
*4 green onions, chopped
*1 cup brown rice
*2 1/4 cups water
*4 green onions, chopped
*1 garlic clove, minced
*1/4 cup fresh grated parmesan cheese (optional)
Directions:
~In a zip-loc bag mix soy sauce, orange juice, 2 cloves garlic, ginger, honey, lemon juice & sesame oil.
~Pound chicken breasts to about 1/8 inch thickness.
~Add chicken to soy sauce marinate.
~Marinate for at least 1 hour in refrigerator.
~In a medium pot, pour in rice, water, 1 clove garlic & 4 green onions.
~Bring water to a full boil over high heat.
~Reduce to low heat, cover and cook for 45-50 minutes (or until the rice is tender).
~Add parmesan cheese, and cover, set aside, until chicken is cooked.
~Set oven to broil.
~Bring a small pot of water to a boil.
~Place asparagus spears in water and cook for 4 minutes.
~Place asparagus spears in ice water to stop the cooking.
~Remove and pat dry.
~Spray cookie sheet with a cooking spray.
~Set a cooling (or wire) rack on a cookie sheet.
~Remove chicken from marinate.
~Put marinate into a small pan and simmer over low heat.
~Place 2 asparagus spears into each chicken breast.
~Roll chicken around the asparagus and place seam side down on wire rack.
~Broil for 7 minutes.
~Turn chicken and broil for 7 more minutes.
~Scoop rice onto 4 plates.
~Place chicken over rice.
~Drizzle on desired amount of hot marinate.
~Sprinkle with remaining green onions & sesame seeds.
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