Roasted Soy Sesame Chicken Breasts

Turn oven to 400 degrees. Heat up chicken broth in microwave or on stovetop (I actually use water plus chicken base.) Spray a roasting pan with vegetable oil spray. I use those big foil roasting pans which are about $10 for 10 pans at Sam’s Club. I wash them out and use them over and over again until they’re used up.

Put chicken breasts in pan, skin-side up. Use brush to ‘paint’ soy sauce on entire exposed surface of each piece of chicken, then do the same with sesame oil. Always do the soy first because if you do the oil first, the soy won’t ‘stick’. The quantities here are approximate.

Pour hot broth around chicken breasts until it’s just about 3/4 inch deep. If you skip this step, the sesame and soy will burn on the bottom of the pan and you won’t be able to use the resulting yumminess in soups.

Place in oven (don’t worry if it’s not up to temperature yet.) Set timer for 40 minutes. Check to see if chicken is done. I like to take mine out when it’s 165 degrees. When done, remove to serving platter and let sit for a few minutes. Line a colander with 2 white paper towels (coffee filter works, too), sit it over a bowl or pan big enough to hold the broth left in the pan and then carefully (I often let it sit til after dinner so it’s cooler) pour the broth through the paper towels. Let it drip through. Throw out the thicker stuff left in the paper towels because that’s the FAT! Refrigerate the rest for use in other recipes. It is SO GOOD! (I usually make soup.)