Title: Roasted chicken breasts - five-spice glaze
 Categories: Vietnamese, Chicken
      Yield: 4 Servings
 
      1 sm Shallot, peeled and minced
      1 md Garlic Clove, peeled
           And minced
      1 tb Plus 2 ts Brown Sugar
    3/4 ts Five-Spice Powder
  1 1/2 ts Sesame Oil
  1 1/4 ts Vegetable Oil
      1 tb Plus 2 ts Fish Sauce
      4    Chicken Breasts, skinless,
           On bone
      1 tb Lime Juice
      4    Lime Wedges
 
  Combine the shallot, garlic, brown sugar, five-spice powder, sesame
  oil, vegetable oil and fish sauce. Spread about half of the mixture
  on the chicken and marinate 30 minutes at room temperature, or
  refrigerate for longer marination, up to 24 hours.
  
  Place the chicken on a rack in a roasting pan.  Bake in a preheated,
  350-degree oven 15 minutes.
  
  Stir the lime juice into the remaining five-spice mixture. Spoon over
  the chicken and continue baking 15-20 minutes, until the chicken
  tests done.
  
  Let each person squeeze lime juice over the chicken.
  
  Per Serving: 207 calories, 27 g protein, 7 g fat, 3 g carbohydrates