Saturday, July 23, 2011

Cilantro inspired summer dinner

Skinless, boneless chicken breasts have always been a staple in my culinary life. My mom always wrapped them individually and froze them - these little chicken ta-tas then were packed in coolers and came to college and grad school apartments with my brother and me to marinate and saute. Wanting to use some leftover cilantro, I made some zesty cilantro-lime chicken the other night.

  • YIELD: Makes 4 servings
  • COURSE: Main Dishes
  • 4 boned, skinned chicken breast halves (2 lb. total)
  • 1/4 cup lime juice
  • 1/2 cup chopped fresh cilantro
  • 6 cloves garlic, chopped
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper 
  • 1. Pound the chicken breasts to an even thickness (about 1/2 in.) and place in a shallow baking pan.
  • 2. In a small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt, and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill at least 30 minutes or overnight.
  • 3. Lay chicken on a grill over medium heat (you can hold your hand over the surface only 4 to 5 seconds) and cook, turning once, until no longer pink in the center, 4 to 6 minutes per side.
Oh the woes of apartment living - no grill! The grill pan (see link) is a life savor! It is quickly becoming a favorite kitchen item.

For dinner this weekend (to celebrate Vance's and my 8 year anniversary - 8 years of being together) I am making a recipe that my mom sent me, thanks Mary! I will report back!

Here is the rundown:

4 servings
3 tablespoons sesame seeds (white, black or a mix)
2 large egg whites
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound peeled and deveined raw shrimp (21-25 per pound)
2 tablespoons canola oil, divided
3/4 cup orange juice
1/4 cup dry sherry (see Note)
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1 scallion, thinly sliced

1. Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the shrimp and cook until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 1 tablespoon oil and the rest of the shrimp.
3. Add orange juice, sherry, soy sauce and sugar to the pan. Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half, 4 to 6 minutes. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately, with scallion sprinkled on top.

1 comment:

  1. Those both sound awesome. Happy anniversary too - I can't believe it's been 8 years! Have a great rest of the weekend!