| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken bre, Want to try |
4 |
servings |
INGREDIENTS
| 4 |
|
Chicken breasts without skin |
| 2 |
tb |
Cilantro; chopped |
| 1/2 |
ts |
Lime rind; finely grated |
|
|
Salt and pepper |
| 1 |
ts |
Oil |
INSTRUCTIONS
Using the side of your hand, flatten the cutlets to between 1/3 and
1/2-inch thick. Sprinkle with coriander and lime rind; salt and
pepper on both sides.
Rub the inside of a cooking bag with 1 tsp. of oil. Slide the cutlets
into the bag so that they will sit flatly on the bottom of a skillet.
Push all the air you can out of the bag and seal it tightly.
Place the bag on the bottom of a large skillet and cover with a lid
smaller than the skillet.
Pour boiling water into the skillet until the bag is covered. At this
point, turn the heat onto low and allow to the water to simmer for 3
minutes. Turn off heat and let stand for 5 minutes.
When the chicken is cooked, cut open the cooking bag and place the
cutlets on a serving plate.
Serving Ideas : garnish with stir-fried snow peas, cucumber, and red
onion
NOTES : This recipe is interesting because of the method used. A good
technique to use if you're calorie counting.
Recipe by: Madeleine Cooks - Madeleine Kamman
Posted to EAT-LF Digest by KSBAUM@aol.com on Sep 5, 1999, converted by
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