Asian Chicken Cutlets

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

(1)

Recipe by MA HIKER

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: 4

UNITS: US

INGREDIENTS

Nutrition

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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