Archive for » November 21st, 2007«

Baked Salsa Chicken Breast

I will be posting 2 recipes today, as I made one from recipezaar member, for my son and his friends last night and then something different for me and my husband. This recipe is one of those that is a great quick and easy mid week meal, absolutely nothing to it but tastes great. The other thing I liked about this recipe, is that it is one of those meals that you usually have these ingredients on hand. If you liked this recipe and would like to see more recipes by this chef or would like to read all the reviews written on this recipe click here.


4 boneless skinless chicken breast halves
1 (16 ounce) jar salsa (mild, medium or HOT)
3 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard


1. Place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray.

2. Combine the salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken Bake at 400 for 30 minutes.

3. Serve with rice or buttered noodles.

I served mine with saffron rice.

All photo’s taken by me unless otherwise stated.

Marinated Oriental Pork Tenderloin with Fried Rice

I have only posted 1 of my own pork recipes, to tell you the truth, it has never been my favourite meat. Hence I haven’t made to many, but since trying a few zaar recipes and seeing how good it can be and how versatile it is, I thought I would experiment some more on my own. I made this last night and my hubby and I thought it was delicious I marinated the pork over night and then cut it into thin strips and served over fried rice. Yum Yum


2x500g Pork Tenderloins
3 Tablespoons light soy sauce
2 Tablespoons sherry
60ml Hoisin sauce (I use blue dragon brand I find this great others can be thick and overpowering.)
4 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Teaspoons sesame oil
3 Tablespoons Honey
1/4 Teaspoon five spice powder
50ml Teriyaki sauce

Fried Rice

11/2-2 Cups cooked rice (preferably cooked the day before and refrigerated overnight to allow rice to dry completely.)
4 Medium eggs, lightly beaten
2 Tablespoon oil
1 Large carrot, diced
1 Red pepper, diced
2 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Teaspoons sesame oil
100g Fresh shiitake mushrooms, stems removed and thinly sliced
5 Green onions, finely sliced
100g Snow peas, sliced
60g baby corn, chopped
1/4 Cup frozen peas
2-3 Tablespoons soy sauce
1 Tablespoon sugar


1. Combine all marinade ingredients mix well and add pork, marinade several hours or as I said above preferably overnight.

2. Remove pork from marinade, reserve marinade, Place pork on wire rack in oven dish. Bake uncovered in 180c oven 11/2 hours or until cooked through. Brush occasionally with reserved marinade and turn over once during cooking.

3. Serve pork over fried rice. The pork has a good flavour and is moist and tender, I prefer mine plain over rice but my hubby spoons a couple of spoonfuls of left over liquid from roasting pan over his. So feel free to serve as you prefer.

For the Rice

1. Heat half the oil in a wok or large frying pan, add eggs, cook stirring until creamy, remove to plate for later.

2. Heat the other half of the oil and sesame oil in same pan, add carrot and pepper stir fry a couple of minutes, add garlic and ginger, stir fry for 1 minute more.

3. Add soy sauce, mushrooms, corn and frozen peas stir fry a few Min’s until veg are just tender, add snow peas, onion and sugar stir fry about a minute. Finally return egg along with rice and stir fry until heated through.

Place Rice in bowls lay sliced pork over the top and serve immediately.

4-5 Servings

Review by a recipezaar member

5 Stars

“I had 2 tenderloins so I tried 2 different recipes. Hands down the wonderfully intense flavours of this recipe won over our tastebuds (and left the other tenderloin recipe tasting VERY bland – a balsamic marinade, Pork Tenderloin W/ Balsamic Marinade). Excellent, yummy and a perfect balance of flavours when followed exactly! Easy to prepare with ingredients already in my kitchen. It only marinated for 7 hours but the result was “exceptional,” according to my husband; a non pork eater until recently. I didn’t make the fried rice but I will be sure to next time! Can only say that for anyone watching sodium intake…this recipe is NOT for you!! ”

All photo’s taken by me unless otherwise stated.