| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry, Salads |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boned chicken breasts; cook |
| 1 |
c |
Sherry |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1 |
|
Head red leaf lettuce |
| 1/2 |
c |
Cilantro; (leaves) optional |
| 3 |
tb |
Sesame seeds; toasted golden |
| 4 |
|
Scallions; w/green, chopped |
INSTRUCTIONS
Cut cooked chicken breasts in half. Put in large bowl with wine, salt and
sugar. Toss, cover and marinate for 24 hours in the refrigerator. Next day
drain off marinade. Arrange lettuce leaves on serving platter; place
chicken pieces in the center. Sprinkle with sesame seed, cilantro leaves,
and scallions. Judy Garnett/pjxg05a Raleigh, NC
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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