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

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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