| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Chicken, Thai |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken breasts |
| 6 |
|
Cloves garlic, crushed |
| 2 |
t |
Salt |
| 2 |
T |
Black peppercorns, coarsely |
|
|
ground |
| 4 |
|
Whole plants fresh |
|
|
coriander including |
|
|
roots |
| 2 |
T |
Lemon juice |
INSTRUCTIONS
Cut breasts in halves. Crush garlic with salt. Wash and finely chop
the fresh coriander, including roots, stems, and leaves. Mix garlic,
salt, peppercorns, coriander and lemon juice and rub into the chicken
breasts. Cover and stand for at least one hour or overnight in
refrigerator. Put under a hot grill about 6 inches from heat. Cook,
turning every 5 minutes until chicken is tender and skin crisp. Serves
4. NOTE: Especially good cooked on the barbecue. CHAO-PRAYA THAI
RESTAURANT and LOUNGE - Commerce City, CO. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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