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!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  inch  fresh gingerroot, 1 inch piece peeled
• 1⁄4 cup flat leaf parsley
• 1⁄4 cup fresh mint leaves
• 1⁄4 cup fresh cilantro leaves
• 1  garlic clove, minced (* new addition)
• 1⁄2 cup  peanut oil (or walnut oil*)
• 1  tablespoon  sesame oil (* new addition)
• 2  tablespoons  peanut oil
• 1⁄4 cup rice vinegar (unseasoned)
• 1  tablespoon honey
•  salt and pepper
• 1 1⁄2 lbs chicken cutlets, pounded thin
• 1  cup  jasmine rice or 1  cup basmati rice, cooked

Directions

1. 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.
2. 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.
3. Spoon the rice into bowls and top with the chicken and dressing.