T
Terry Pogue
Guest
Chicken Paillards With Asian Salad
Serves 4
Recipe By: Susan Cortesi,
Published in: 2007 Nat'l. Chicken Cooking Contest
4 boneless -- skinless chicken breast halves (6 oz. each)
1/4 cup white miso paste
1/4 cup mirin
2 tablespoons seasoned rice vinegar
3 tablespoons soy sauce
2 tablespoons thinly sliced green onion
2 teaspoons minced garlic
2 teaspoons sesame oil
2 teaspoons brown sugar
8 wonton wrappers
1 tablespoons vegetable oil
1/2 teaspoons kosher salt
2 tablespoons sesame seeds -- toasted
4 cup baby lettuce mix
1/2 cup grated carrot
1/2 cup diced red cabbage
1/2 cup peeled and thinly sliced English cucumber
1/3 cup diced red onion
1/4 cup thinly sliced radishes
Dressing: recipe follows
Lime slices
Cilantro sprigs
Place chicken between two sheets of plastic wrap; pound to 1/4- inch
thickness. In medium bowl, whisk together miso paste, mirin, rice vinegar,
soy sauce, green onion, garlic, sesame oil and brown sugar. Pour over
chicken, cover and refrigerate at least 30 minutes. Line baking sheet with
parchment paper. Brush wonton wrappers on both sides with vegetable oil;
cut in thin strips. Place strips on parchment paper, sprinkle with kosher
salt and bake in 350-degree oven about 8 minutes until crisp and brown.
Cool on paper towels. Place ridged grill pan over medium high heat; spray
with cooking spray. Remove chicken from marinade and place on pan, two at
a time; discard marinade. Cook chicken about 5 minutes on one side; turn
and cook 4 minutes more. Cover with foil to keep warm. In large bowl, toss
lettuce, carrot, cabbage, cucumber, red onion and radishes. Sprinkle with
half of wonton strips; add Dressing and mix well. Place chicken on serving
platter and mound salad on top. Sprinkle with remaining wonton strips and
sesame seeds. Garnish with lime slices and cilantro sprigs. Makes 4
servings.
Dressing:
3 tablespoons vegetable oil
1 tablespoon sesame oil
2 tablespoons seasoned rice vinegar
1 tablespoon fresh lime juice
2 teaspoons soy sauce
1 tablespoon sugar
2 tablespoons finely chopped cilantro
1/2 teaspoon Thai chili garlic paste
1/4 teaspoon seasoned salt
In a medium bowl, whisk together oils, vinegar, lime juice and soy sauce.
Add sugar, cilantro, Thai chili garlic paste and seasoned salt. Whisk to
mix well. Susan Cortesi, Northbrook, Ill., fourth
place, National Chicken Cooking Contest
Exported from A Cook's Books -- Recipe management for Macintosh
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Serves 4
Recipe By: Susan Cortesi,
Published in: 2007 Nat'l. Chicken Cooking Contest
4 boneless -- skinless chicken breast halves (6 oz. each)
1/4 cup white miso paste
1/4 cup mirin
2 tablespoons seasoned rice vinegar
3 tablespoons soy sauce
2 tablespoons thinly sliced green onion
2 teaspoons minced garlic
2 teaspoons sesame oil
2 teaspoons brown sugar
8 wonton wrappers
1 tablespoons vegetable oil
1/2 teaspoons kosher salt
2 tablespoons sesame seeds -- toasted
4 cup baby lettuce mix
1/2 cup grated carrot
1/2 cup diced red cabbage
1/2 cup peeled and thinly sliced English cucumber
1/3 cup diced red onion
1/4 cup thinly sliced radishes
Dressing: recipe follows
Lime slices
Cilantro sprigs
Place chicken between two sheets of plastic wrap; pound to 1/4- inch
thickness. In medium bowl, whisk together miso paste, mirin, rice vinegar,
soy sauce, green onion, garlic, sesame oil and brown sugar. Pour over
chicken, cover and refrigerate at least 30 minutes. Line baking sheet with
parchment paper. Brush wonton wrappers on both sides with vegetable oil;
cut in thin strips. Place strips on parchment paper, sprinkle with kosher
salt and bake in 350-degree oven about 8 minutes until crisp and brown.
Cool on paper towels. Place ridged grill pan over medium high heat; spray
with cooking spray. Remove chicken from marinade and place on pan, two at
a time; discard marinade. Cook chicken about 5 minutes on one side; turn
and cook 4 minutes more. Cover with foil to keep warm. In large bowl, toss
lettuce, carrot, cabbage, cucumber, red onion and radishes. Sprinkle with
half of wonton strips; add Dressing and mix well. Place chicken on serving
platter and mound salad on top. Sprinkle with remaining wonton strips and
sesame seeds. Garnish with lime slices and cilantro sprigs. Makes 4
servings.
Dressing:
3 tablespoons vegetable oil
1 tablespoon sesame oil
2 tablespoons seasoned rice vinegar
1 tablespoon fresh lime juice
2 teaspoons soy sauce
1 tablespoon sugar
2 tablespoons finely chopped cilantro
1/2 teaspoon Thai chili garlic paste
1/4 teaspoon seasoned salt
In a medium bowl, whisk together oils, vinegar, lime juice and soy sauce.
Add sugar, cilantro, Thai chili garlic paste and seasoned salt. Whisk to
mix well. Susan Cortesi, Northbrook, Ill., fourth
place, National Chicken Cooking Contest
Exported from A Cook's Books -- Recipe management for Macintosh
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/