SAUTEED CHICKEN CUTLETS WITH THAI HERBS (for four)
1/3 cup finely chopped fresh basil
1/3 cup finely chopped fresh mint
1/3 cup finely chopped fresh cilantro
3 tablespoons finely chopped peeled fresh ginger
4 garlic cloves
1-1/2 tablespoons soy sauce
1-1/2 tablespoons fish sauce (nam pla)
1-1/2 tablespoons canola oil
1-1/2 tablespoons (packed) dark brown sugar
1 serrano chile, stemmed and chopped
6 skinless, boneless chicken breast halves (about 6 ounces each) pounded
¼ inch thick between sheets of plastic wrap
1. Combine first 10 ingredients in a food processor. Process until well blended, scraping down sides of bowl occasionally.
2. Arrange chicken in a 13 x 9 x 2 inch glass baking dish. Spoon herb mixture over chicken, covering completely. Cover dish and chill at least 2 hours, turning chicken occasionally. (Can be made 1 day ahead. Keep chilled).
3. Heat a large heavy skillet or grill pan until hot but not smoking. Grill chicken in batches, turning each piece once, until just cooked through, about 2 minutes per side. Serve immediately with coconut gingerroot rice and a cucumber, pineapple and tomato salad.
adapted from Bon Appetit Magazine, July, 1998