Ingredients

4 large chicken breast halves on the bone (about 10 ounces each), with skin
1/4 cup Asian fish sauce
4 scallions

Directions

The day before you plan to serve, cut each chicken breast in half across the width of the breast. Place the chicken in a bowl and pour the fish sauce over. Toss to coat thoroughly.

Remove 3 inches of the dark green part of the scallions and discard. Cut each of the scallions very thin, on the bias, about 1/8 inch thick. Add the scallions to the bowl with the chicken and toss. Cover and refrigerate for 18 to 24 hours.

Preheat the oven to 500 F.

Lift the chicken from the fish sauce, letting the scallion slices remain on the chicken. Place the chicken on a rimmed baking sheet. Bake for 10 to 12 minutes, until just firm, then put under the broiler, about 8 inches from the heat, for 1 to 2 minutes, until just golden. Remove from the oven. Remove the skin and serve immediately, if serving hot. Or you can serve the chicken at room temperature or chilled. Makes 4 servings.

Nutrition information per serving: 336 cal., 3.57 g total fat (0.94 g saturated), 4.21 g carbo., 0.65 g fiber, 67.49 g pro. (Note: This is a very low carb dish, with 3.56 g carbo minus fiber.)