Baked Chicken With Peppercorn Spice Paste Recipe

• 2 Tbsp. Szechuan peppercorns
• 2 Tbsp. Coriander seeds
• 3/4 tsp Dry crushed red pepper
• 1/2 tsp Salt
• 3/4 c. Minced fresh cilantro
• 6 lrg Garlic cloves
• 1 Tbsp. Chopped orange peel
• 1 tsp Oriental sesame oil
• 6 x Chicken half-breasts with ribs, (10-oz)
• 5 Tbsp. Low-sodium soy sauce

1. Heat heavy small skillet over high heat.
2. Add in first 3 ingredients; stir till aromatic, about 2 min.
3. Transfer spices and salt to processor; blend 30 seconds.
4. Add in cilantro, garlic, orange peel and oil and blend 30 seconds.
5. (Can be prepared 3 days ahead; cover and chill.)
6. Preheat oven to 375F.
7. Place chicken in baking pan.
8. Brush with soy sauce.
9. Rub spice mix over both sides of each chicken breast.
10. Let stand 15 min.
11. Bake till chicken is cooked through and brown, basting occasionally with pan juices and adding water to pan if juices evaporate, about 25 min.
12. Baste again before serving.
13. Serves 4.

szechuan peppercorns, coriander seeds, red pepper, salt, fresh cilantro, garlic, orange peel, sesame oil, chicken, soy sauce

Taken from cookeatshare.com/recipes/baked-chicken-with-peppercorn-spice-paste-74395 (may not work)