crispy asian chicken + salad April 20, 2008

My friend Megan and I had a lovely trip to the mini golf course in Hereford, MD and after getting some Rita’s gelati’s we proceeded to create this amazingly simple and tasty healthy dish from mr. tyler florence!

Ingredients:
3 chicken breasts, rinsed and halved lengthwise
3/4 cup panko bread crumbs
1/2 cup sesame seeds
1 inch cube of ginger, peeled and chopped finely
1/2 cup of soy sauce (lite)
1/4 cup of olive oil
3 tbsp sugar
3 tbsp lemon juice
1 tsp red pepper flakes
1 bag of spring mix salad
2 tsbp fresh cilantro
1 8 inch cucumber, sliced
S&P

Directions:
1) Mix oil, vinegar, lemon juice, ginger, pepper flakes, sugar and soy sauce in small bowl.
2) Marinate the chicken pieces in 1/2 cup of vinaigrette for 10 minutes.
3) Mix bread crumbs with 1/4 cup of seeds and season well with s&p.
4) Heat up 2 tbsp oil in nonstick pan at med-high and then dredge chicken in crumbs, patting breasts well to adhere the crumbs!
5) Cook the breasts for ~3 minutes on each side and place on paper towels to dry.
6) Arrange salad with cucumber and cilantro on plate, sprinkle some seeds, place chicken breast, and then douse with vinaigrette! Enjoy!

I must say I really do enjoy asian flavors.  We had enough for leftovers for sunday dinner and the vinaigrette was even better after the flavors had time to meld!