Red Curry-Coconut Chicken Breasts

4 large (10 ounce) chicken breast halves on the bone, with skin
2 tablespoons red curry paste
1 1/3 cups light coconut milk

Up to 1 day before you plan to serve, using a sharp knife, make 3 deep slashes across the width of each chicken breast. Rub 1/2 tablespoon curry paste into the flesh of each breast, making sure some of the paste gets into the slits. Place the chicken in a shallow baking dish and pour 1/3 cup of the coconut milk over each breast. Sprinkle liberally with salt. Cover the baking dish and refrigerate for 8 to 24 hours.

Heat the oven to 475 degrees F.

Remove the chicken from the marinade, reserving the marinade separately, and place the chicken on a rimmed baking sheet. Bake for 25 minutes or until the chicken is firm to the touch. (Do not overcook.)

Meanwhile, in a small saucepan, bring the reserved marinade to a boil. Let it boil for 1 to 2 minutes, lower the heat to medium, and cook for 5 minutes longer. Remove from the heat and add salt to taste.

Remove the chicken from the oven, transfer it to a platter, and sprinkle it lightly with salt. Spoon the hot sauce over the chicken and serve immediately.

Makes 4 servings.

Nutrition information per serving: 312 cal., 8.30 g total fat (5.24 g saturated), 2.99 g carbo., 0 g fiber, 53.37 g pro. (Note: This is a very low carb dish, with 2.99 g carbo. minus fiber)