Shallot-Soy Marinated Chicken Breast with Melted Cabbage

Tender, juicy, flavourful chicken resulted from marinating it in this shallot-soy vinaigrette. None of the individual ingredients of the marinade could be detected in the roasted meat (I think I need not have cut back on the grainy mustard in the master recipe for this end use) but it did give it a delicious flavour and aroma. I used drumsticks instead of boneless breasts so skipped the browning stage and just roasted them in the oven.

The chicken is served with stir fried cabbage and scallions that are finished with the juice and zest of a lemon. 6 minutes of cooking didn’t make the cabbage meltingly soft – I’m not even sure I’d like it that texture – but it was enough time to wilt it but leave some crunch. The lemon added a nice zing.

My family loved the chicken …I’ll have to try the marinade with chicken breasts next time.

Edit to add: Tried the last of the marinade on boneless, skinless chicken breasts. They were juicy and very flavourful.