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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Ginger Chicken w/Crisp Napa Salad   
    Categories: Poultry, Herbs, Greens, Chilies, Citrus   
         Yield: 4 servings   
       
         4    Boned, skinned chicken   
              - breasts; patted dry   
              Salt   
         2 tb Fine grated ginger   
         1 cl Garlic; fine grated   
       1/4 c  Chopped fresh cilantro   
       1/2 ts Ground cayenne   
         6 tb Neutral oil   
         1    Lime   
       1/2 sm Head napa cabbage; cut   
              - lengthwise   
         1    Seedless cucumber; thin   
              - sliced   
       1/2 c  Sliced chives; (1/2"   
              - lengths)   
       1/2 c  Mint leaves   
         2 tb Rice vinegar, distilled   
              - white vinegar or apple   
              - cider vinegar   
       
     Place chicken breasts between two sheets of parchment   
     paper or plastic wrap. Using a rolling pin or a bottle,   
     pound each to an even 1/2" thickness. Season both sides   
     with salt.   
        
     In a small bowl, combine the ginger, garlic, cilantro,   
     cayenne and 4 tablespoons oil. Finely grate the lime   
     zest directly into the bowl; reserve the lime. Rub both   
     sides of the chicken breasts with the marinade. Let sit   
     at room temperature for at least 10 minutes.   
        
     Meanwhile, cut the cabbage lengthwise, core it, then   
     slice crosswise into 1/2" strips. Transfer to a large   
     bowl and toss in the cucumber slices, chives and mint   
     leaves.   
        
     Heat a large skillet over medium-high heat. Pour in 1   
     tablespoon oil and heat until shimmering, about 1   
     minute. Place the chicken breasts in the skillet and   
     cook, turning once, until golden brown and cooked   
     through, about 4 minutes per side. Cut the reserved lime   
     in half and squeeze the juice over the chicken; slice   
     the chicken. Transfer the chicken to serving plates and   
     slice.   
        
     Toss the cabbage mixture with the vinegar and remaining   
     1 tablespoon oil. Season to taste with salt and serve   
     alongside the chicken.   
        
     By: Yewande Komolafe   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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