phynedyning

Breast enhancement

In Recipies on June 2, 2011 at 10:31 am

 

Memorial Day weekend left us waddling around belching beef like over-fed Serengeti lions.  We needed something on the lighter side, but still had a burning need to cook something over flames.

 

The base for this marinade came out of either my tattered Good Housekeeping or the Betty Crocker cookbooks I have had since January of 1975.  I have used it as a base so often that it now has its own, tattered sheet in my binder of “go to” recipes.

 

Originally, the marinade had a definite Japanese character.  I wanted something a bit different and switched out some ingredients for new ones.  Galangal is a spice widely used in Thailand and Indonesia.  It has a very floral aroma and flavor.  It becomes a natural partner in dishes containing ginger.

 

The result is a Thai/Indonesian-inspired marinade that serves well with basmati rice and fruit such as orange segments or banana slices.

 

4 skinless, boneless chicken breasts

1C soy sauce

½ C canola oil

½ C brown sugar

1 tsp garlic powder

2 tsp ground ginger

1 tsp ground galangal

¼ tsp cayenne pepper

fruit such as canned Mandarin orange segments, banana slices, or pineapple slices

1/2 C (packed) fresh basil leaves, coarsely chopped (optional)

 

Mix all of the marinade ingredients (does not include the basil or fruit) and pour the resulting marinade over the chicken breasts in a non-reactive (glass) deep dish.  Marinate the breasts for 2-6 hours or overnight.

 

Fire up your grill.  Grill the marinated breasts over medium-hot coals until the juices run clear or the internal temperature reads 175-180F on an instant-read thermometer.  Allow the cooked breasts to “rest” for 3-5 minutes, then slice into strips or serve unmolested.

 

Lay several large Romaine lettuce leaves on a plate and spoon about 1-2 C of cooked (cool) basmati rice on top of the lettuce.  Gently lay the chicken strips (or whole breast portions) on top and scatter orange segments or banana slices around the perimeter of the plate.  For a bit more fun, garnish with a healthy helping of chopped basil leaves.  I served mine with a few grilled button mushrooms.  This looks like a lot of food, but I selected very thin breasts to ensure a fully marinated meat in minimal time, and to give the chicken a sort of “satay” texture to contrast with the soft rice and crunchy lettuce.

 

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