Five-Spice Chicken Breasts with Hoisin Glaze

Made this and loved it.  Was the most moist chicken breast ever.   I deboned the breasts myself.  No salty flavor so not sure what one commenter did to hers.

I loved this recipe! I used boneless, skinless chicken breasts because that is what I had in the freezer, but it was still great. My family loved it! This would also be good on a pork tenderloin, I think.

I love this recipe! Easy, tasty and fast! I skip the brine-ing, i use boneless skinless, and i do it under the broiler! How's that for not following instructions! I love the end result, moist, tasty, yummy!

While we enjoyed this recipe, we also found it to be too salty. In addition, I made extra chicken so we would have leftovers and the chicken tasted saltier the next day. I used boneless skinless chicken breasts and they were perfect and did not overcook. I served the chicken with jasmine rice and green beans.

Great recipe and easily adaptable for larger crowds. Just use bonless, skinless breasts instead of trying to get the special ones indicated. I have taken breasts out of brine/marinade and frozen them along with some of the hoisin sauce. They cook very well after thawing. I served this with rice and the roasted asparagus with basalmic browned butter or just frozen green beans for a quick meal.