Pigall's Fusion Chicken - Restaurant Recipes - Recipes for Restaurant

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Recipe for Pigall's Fusion Chicken from the Restaurant section.

Pigall's Fusion Chicken

Source: Pigall's Restaurant - Cincinnati, Ohio (no longer in existence)

2 whole medium-size chicken breasts
1 cup dry red wine
1/4 cup hoisin sauce
1/4 cup chopped onion
1 tablespoon soy sauce
1 teaspoon minced garlic
1/2 teaspoon grated ginger root
1/2 teaspoon five-spice powder
1/4 teaspoon crushed red pepper

Cut chicken breasts in half (leave skin on). Place in a self-sealing plastic bag set in a shallow dish.

For marinade, combine remaining ingredients. Pour over chicken. Seal bag. Marinate in refrigerator 1 to 2 hours.

Drain chicken, reserving marinade. In a grill with a cover, arrange medium-hot coals around drip pan. Test for medium heat above pan. Place chicken, bone sides down, on rack over pan. Cover; grill 50 to 60 minutes or until chicken is no longer pink, turning once.

Meanwhile, place reserved marinade in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Strain, if desired. Serve chicken over rice pilaf, if desired. Drizzle hot marinade over chicken.

Yield: 4 servings.

Per Serving: 334 Calories; 14g Fat (43.5% calories from fat); 31g Protein; 10g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 645mg Sodium

Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates



We hope you enjoy your freshly made Pigall's Fusion Chicken. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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