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.

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