directions
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1
Trim stem ends from lemongrass and slice across to the green tops
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2
Peel garlic
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3
Peel and quarter shallots
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4
Trim stem ends from chilies and cut in half
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5
Wash and thoroughly dry chicken breasts
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6
Combine all remaining ingredients in blender and puree
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7
Place chicken in a bowl and pour on marinade
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8
Cover and refrigerate 24 hours. Preheat oven to 375 degrees
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9
Remove chicken from marinade and arrange on a parchment lined baking sheet
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10
Bake chicken for 50 to 60 minutes or until chicken is cooked through.
LEMONGRASS CHICKEN BREASTS
ingredients
- 4 stalks lemongrass
- 10 cloves garlic
- 5 shallots
- 4 serrano chilies
- 6 chicken breast halves with skin and bones
- 1/2 cup water
- 2 tablespoons sugar
- 1 tablespoon fish sauce
- 2 tablespoons olive oil