Asian Chicken Cutlets Caroline Campion   From Every Day with Rachael Ray June-July 2007 FOUR SERVINGS Prep Time: 5 min Bake Time: 30 min One 1-inch piece fresh ginger, peeled 1/4 cup flat-leaf parsley leaves 1/4 cup fresh mint leaves 1/4 cup cilantro leaves 3/4 cup plus 2 tablespoons peanut oil 1/4 cup unseasoned rice vinegar 1 tablespoon honey Salt and pepper 1 1/2 pounds thin chicken cutlets 1 cup jasmine or basmati rice, cooked 1. Using a food processor, finely chop the ginger, parsley, mint and cilantro. Add 3/4 cup peanut oil, the vinegar, honey, 3/4 teaspoon salt and 1/4 teaspoon pepper and process until blended. 2. In a grill pan, heat the remaining 2 tablespoons 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.

Chicken, Plum and Red Onion Kebabs Grilled Beer Chicken with Potato Slabs Grilled Turkey Burger Turkey-Tortilla Casserole Turkey Breast with Mexican Squash More Recipe Archive ADVERTISEMENT

ADVERTISEMENT