ASIAN CHICKEN CUTLETS
A simple to prepare dish that takes advantage of fresh herbs. From June-July 2007 Rachel Ray. Initially posted this untested but made it for dinner tonight! Some changes I made that I believe resulted in an even better dish (they are noted below with *. I also doubled the dressing recipe and used half to marinate the chicken overnight and saved the other half to pour over the cooked chicken. Delicious!
Provided by MA HIKER
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Using a food processor, finely chop the ginger, parsley, mint, cilanto, and garlic. Add 1/2 cup peanut oil, the sesame oil, the vinegar, honey, 3/4 tsp salt and 1/4 tsp pepper and process until blended.
- In a grill pan, heat the remaining peanut oil over medium-high heat. Season the chicken lightly with salt and pepper and grill, turning once, until golden on both sides, 5 minutes. Transfer to a board to rest for a minute, then cut into thin strips.
- Spoon the rice into bowls and top with the chicken and dressing.
Nutrition Facts : Calories 706.6, Fat 39.6, SaturatedFat 6.8, Cholesterol 98.7, Sodium 117.3, Carbohydrate 42.9, Fiber 1.6, Sugar 4.4, Protein 42.7
ASIAN-APRICOT CHICKEN CUTLETS
This is a revision of my Asian-Apricot Pork Loin recipe. By the request of my wonderful friend Hope (aka mama's kitchen), I am posting a chicken version. This one's for you Mama!
Provided by Berts Kitchen Witch
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Butterfly out the chicken breasts to as even a thickness as is possible.
- Chop onion.
- Mix together the 1/4 tsp of salt, pepper, onion powder, garlic powder and the ginger.
- Season chicken breasts with the spice mixture.
- Heat a large skillet over medium-low heat, and add the 2 TBS of oil.
- Brown the onion,and the chicken breasts for approximately 5 minute per side.
- Mix together all the remaining ingredients in a bowl.
- When chicken breasts are browned on both sides, add the sauce mixture.
- Simmer on medium-low heat for approximately 15-20 minutes, until chicken is done to an internal temperature of 170 degrees, and sauce is reduced and thickened.
- Taste sauce (say Yum) and add more pepper or soy sauce to taste, if desired.
- Serve over steamed white rice.
Nutrition Facts : Calories 495.7, Fat 20.4, SaturatedFat 4.8, Cholesterol 92.8, Sodium 1009.9, Carbohydrate 47.5, Fiber 1.2, Sugar 28, Protein 32.4
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