Name: Asian Chicken Cutlets
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 serving(s)
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

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Recipe by MA HIKER

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Asian Chicken Cutlets created by BarbryT

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:: 25mins
Serves:
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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

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.

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RECIPE MADE WITH LOVE BY

@MA HIKER

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@MA HIKER

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"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!"

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review by BarbryT

7/30/2007

These are GOOD! Perfect for summer--light, herby and very fresh-tasting. Good hot; good room temperature and good cool, so it's a very nice make-ahead dish. I'll be making this again. Thanks.!

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photo by BarbryT

7/27/2007

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photo by BarbryT

7/22/2007

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creation by MA HIKER

5/20/2007

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!