Editors note: This column originally ran in 2010.
By JILL WENDHOLT SILVA
The Kansas City Star
Once there was a chicken in every pot. Now theres a boneless, skinless chicken breast in every skillet.
Economical, versatile and quick-cooking chicken breasts are often whats for dinner. Theyre a good source of lean protein, with less total fat, saturated fat and cholesterol per ounce than beef, according to USDAs Nutrient Database.
The biggest complaint you hear about chicken breast is that its sometimes a tad bland. But The Stars Chicken and Pepper Saute With Ginger-Herb Sauce is a quick and tasty way to add flavor without a lot of extra fat.
• Cooking tips: To pound a chicken breast thin, place breasts smooth side down on a large sheet of plastic wrap, then cover with another sheet. Pound until the breast is the same thickness from end to end.
This tip comes from The Joy of Cookings All About Chicken (Scribner) by Irma S. Rombauer, Ethan Becker and Marion Rombauer Becker: With chicken breasts, the handsomest side goes into the pan first.
The pan and the fat must be hot enough that the chicken does not stick; at low heat, the chicken dries out. Do not crowd breasts, or they will steam rather than brown.
• Serving tip: Swapping brown rice for white rice is a smart way to add whole grains to the meal.
Chicken and Pepper Sauté With Ginger-Herb Sauce
Makes 4 servings
1 (1-inch) piece fresh ginger, peeled
1/3 cup flat-leaf Italian parsley
1/3 cup fresh mint leaves
2 tablespoons olive oil, divided
1/4 cup rice vinegar
1 teaspoon sesame oil
2 teaspoons honey
1/2 teaspoon ground coriander
Salt and pepper to taste
1 pound boneless, skinless chicken breasts
1 red bell pepper, cut into thin strips
2 cups cooked brown rice
Place ginger, parsley and mint leaves in the work bowl of a food processor. Process to chop ginger and herbs. Add 1 tablespoon olive oil, rice vinegar, sesame oil, honey and coriander. Process to blend. Salt and pepper to taste; set aside.
Pound chicken breasts until thin and even. Heat remaining 1 tablespoon olive oil in large nonstick skillet. Cook chicken over medium-high heat 4 minutes on each side or until done. Remove chicken to cutting board and allow to rest for a few minutes.
Meanwhile cook red pepper in skillet until crisp tender; about 2 to 3 minutes, stirring frequently. Transfer peppers to a medium bowl. Cut chicken into thin strips and add to peppers. Pour herb mixture over chicken and peppers; toss gently to coat. Serve over rice.
Per serving, 3 ounces chicken and 1/2 cup brown rice: 326 calories (28 percent from fat), 10 grams total fat (2 grams saturated), 66 milligrams cholesterol, 30 grams carbohydrates, 29 grams protein, 80 milligrams sodium, 3 grams dietary fiber.
Recipe developed exclusively for The Star by professional home economists Kathryn Moore and Roxanne Wyss. To reach Jill Wendholt Silva, The Stars food editor and restaurant critic, call 816-234-4347, send email to firstname.lastname@example.org or follow her on Facebook. Follower her on Twitter: @kcstarfood and @chowtownkc.