Subj : 100 E-Z Dinners - 07
To   : All
From : Dave Drum
Date : Tue Nov 26 2024 14:16:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ginger Chicken w/Crisp Napa Salad
 Categories: Poultry, Herbs, Greens, Chilies, Citrus
      Yield: 4 servings
 
      4    Boned, skinned chicken
           - breasts; patted dry
           Salt
      2 tb Fine grated ginger
      1 cl Garlic; fine grated
    1/4 c  Chopped fresh cilantro
    1/2 ts Ground cayenne
      6 tb Neutral oil
      1    Lime
    1/2 sm Head napa cabbage; cut
           - lengthwise
      1    Seedless cucumber; thin
           - sliced
    1/2 c  Sliced chives; (1/2"
           - lengths)
    1/2 c  Mint leaves
      2 tb Rice vinegar, distilled
           - white vinegar or apple
           - cider vinegar
 
  Place chicken breasts between two sheets of parchment
  paper or plastic wrap. Using a rolling pin or a bottle,
  pound each to an even 1/2" thickness. Season both sides
  with salt.
  
  In a small bowl, combine the ginger, garlic, cilantro,
  cayenne and 4 tablespoons oil. Finely grate the lime
  zest directly into the bowl; reserve the lime. Rub both
  sides of the chicken breasts with the marinade. Let sit
  at room temperature for at least 10 minutes.
  
  Meanwhile, cut the cabbage lengthwise, core it, then
  slice crosswise into 1/2" strips. Transfer to a large
  bowl and toss in the cucumber slices, chives and mint
  leaves.
  
  Heat a large skillet over medium-high heat. Pour in 1
  tablespoon oil and heat until shimmering, about 1
  minute. Place the chicken breasts in the skillet and
  cook, turning once, until golden brown and cooked
  through, about 4 minutes per side. Cut the reserved lime
  in half and squeeze the juice over the chicken; slice
  the chicken. Transfer the chicken to serving plates and
  slice.
  
  Toss the cabbage mixture with the vinegar and remaining
  1 tablespoon oil. Season to taste with salt and serve
  alongside the chicken.
  
  By: Yewande Komolafe
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Let me then switch tacks and change horses in midstream.
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