Perfect for indoor grilling,
and because it uses pre-marinated chicken breasts. This recipe
gets an additional Oriental twist from a sauteed salad of Asian
greens. Edamane beans, the Japanese name for soybeans, are dark
green in color and are available frozen year-round.
Asian Pesto
Grilled Chicken on Soy Wilted Greens
- 4 teriyaki flavored, pre-marinated
chicken breast halves
1 cup packed cilantro leaves
4 scallions (green onions)
2 cloves garlic
1/4 cup soy sauce
4 teaspoons sesame oil, divided use
1/4 teaspoon pepper
6 cups bok choy, sliced
1 cup edamane, shelled
1 tablespoon rice vinegar
- Place cilantro leaves,
scallions, garlic, soy sauce, 2 teaspoons sesame oil and pepper
in blender. Whirl until smooth. Remove 2 tablespoons sauce; set
aside.
- Prepare gas or charcoal
grill. Place chicken on grill and cook until almost done, about
3 minutes per side. Brush both sides of chicken liberally with
pesto sauce; finish cooking, about one more minute per side.
- In large, non-stick skillet
over high heat, warm remaining 2 teaspoons sesame oil. Add bok
choy and edamane; sauté until wilted. Stir in vinegar
and reserved 2 tablespoons soy pesto sauce.
- To serve, divide greens
among 4 plates. Place chicken breast on each.
Makes 4 servings.
Nutritional Analysis, Per
Serving: 266 calories; 35 g protein; 10 g carbohydrate; 10 g
fat; 2 g saturated fat.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
