The recipe yield is:
Recipe by: Larissa Vigue <VIGUE@INET.CHAMPLAIN.EDU> * use more, use more!! ~ strictly my opinion. ** method for pressing follows Heat the broiler, or light your grill so you'll be able to cook over very hot coals. In a small saucepan bring the broth to a gentle simmer over medium heat. Add the shallot and garlic, turn down the heat to medium-low, and simmer, uncovered, stirring often, until the vegetables soften, about 7 minutes. Add the tomato paste, honey, mustard, tarragon or thyme, orange juice, vinegar, and pepper, stirring until the mixture thickens into a dense paste, about 4 minutes. Remove the glaze from the heat and let it cool slightly, about 5 minutes. Using a pastry brush, slather the glaze on the chicken breasts, if using, lifting the skin to brush it underneath rather than on top. Place the chicken under the broiler skin side up or on the grill skin side down. If grilling, cover it with the grill lid or foil. Turn the breasts over after 4 to 6 minutes if broiling, and 8 minutes if grilling, and cook until clear juice runs from the breast when you pierce it with a knife, about 4 to 8 minutes more. If using tofu, coat well with glaze and grill or broil until heated through about 4 to 6 minutes on each side. How to Press Tofu (from p. 145) If you can't find pressed tofu, it's easy to make your own. 1) Put several layers of absorbent paper towel inside a baking pan or wide bowl. 2) Put a 1 pound block of firm or extra-firm tofu on top and put another few layers of paper towel over it. 3) Weigh it down with something very heavy, such as a cast-iron pot or a pile of ceramic plates. Refrigerate overnight. Per serving with chicken breasts: calories-187.7grams; fat-3.4grams; protein-28.8grams; carbohydrates-9.4grams; cholesterol-73milligrams; sodium-184 milligrams (before salting) With tofu: cal-210.5; fat-9.2g; protein-15.9g; carb-14.4g; chol. 0; sodium-136.3mg (before salting); % RDA- 67.2 iron, 23.5 calcium.