I made this chicken tonight -- it was really nice. Fresh ginger adds a nice kick.
Serves 2 (can be multiplied)
1 lb boneless skinless chicken breasts
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped parsley, plus extra for garnish
2 tablespoons chopped cilantro, plus extra for garnish
1 shallot finely chopped
2 garlic cloves, crushed
1/2 inch ginger, grated
1/2 teaspoon Kosher salt
7 grinds of fresh black pepper
Whisk all ingredients (except for chicken) together in a small bowl.
Cut chicken into 1 inch pieces. Place chicken in the marinade and stir to coat.
Pre-heat oven to 425 F convection (450 F). Place chicken pieces on a sheet pan so they do not overlap. Bake for 13 minutes.
Serve with extra chopped herbs on top.
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