| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
American |
Poultry |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Plain nonfat yogurt |
| 1/4 |
c |
Chopped onion |
| 1 |
tb |
Ground turmeric |
| 2 |
tb |
Grated peeled gingerroot |
| 2 |
ts |
Paprika |
| 1 |
ts |
Ground cumin |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground red pepper |
| 4 |
|
Cloves garlic |
| 6 |
|
Skinned boned chicken breast halves, (4-ounce) |
| 1 |
c |
Dried lentils |
| 1 |
tb |
Vegetable oil |
| 1 1/2 |
c |
Diced peeled Rome apple |
| 1 |
c |
Diced onion |
| 2 |
tb |
Curry powder |
| 1 |
c |
Drained canned chickpeas, (garbanzo beans) |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Chopped fresh cilantro |
|
|
Vegetable cooking spray |
| 3 |
c |
Gourmet salad greens |
INSTRUCTIONS
Place the first 9 ingredients in a food processor, and process until
smooth.
Pour mixture into a large zip-top heavy-duty plastic bag. Add chicken to
bag, and seal. Marinate in refrigerator for 2 hours, turning occasionally.
Bring 3 cups water to a boil in a large saucepan while chicken marinates;
add lentils. Cover, reduce heat, and simmer 30 minutes or until lentils are
tender; drain well.
Heat the oil in a large skillet over medium heat. Add apple and onion;
saute 2 minutes. Add curry powder; saute 5 minutes. Reduce heat to low; add
lentils, chickpeas, and salt, and cook 5 minutes, stirring occasionally.
Remove from heat; stir in cilantro, and let cool slightly. Cover and chill.
Remove chicken from bag, reserving marinade. Prepare grill. Place chicken
on grill rack coated with cooking spray, and grill 5 minutes on each side
or until the chicken is done, basting frequently with the reserved
marinade. Cut each chicken breast half into 1/4-inch slices. Yield: 6
servings (serving size: 1/2 cup salad greens, about 3/4 cup lentil mixture,
and 3 ounces chicken).
Per serving: 361 Calories; 5g Fat (13% calories from fat); 40g Protein; 40g
Carbohydrate; 65mg Cholesterol; 398mg Sodium
NOTES : From Chef Michael Lomonaco of The "21" Club. Hey, big spender!
Opened in 1929 as a speakeasy, "21" continues to attract New York's crem de
la creme. "Classic, contemporary, and very New York," says Michael Lomonaco
about his solid American cuisine. Chef's note: "The chicken for this salad
can be broiled if you prefer, but the smoky grilled version goes especially
well with curried lentils and chickpeas." To serve, arrange salad greens on
a serving platter. Spoon the lentil mixture over greens, and top with
sliced chicken.
Recipe by: Cooking Light, Jul/Aug 1995, page 116
Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
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