Thai Chicken Breasts

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            FOOD FUNNY
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Thanks to Joshua Radetski of McHenry, Illinois for proving that South
Africa doesn't have the monopoly on bad puns.

Most people don't know that back in 1912, Hellmann's Mayonnaise was
produced in England. In fact, The Titanic was carrying 12,000 jars
scheduled for delivery in Vera Cruz, Mexico, which was to be the next
port of call after New York. This would have been the largest single
shipment of mayonnaise ever delivered to Mexico. But as we know, the
great ship did not make it to New York. The people of Mexico were
crazy about mayonnaise and were eagerly awaiting its delivery, and
they were devastated by the loss. In fact, their anguish was so
great, they declared a National Day of Mourning which they still
observe to this day. It occurs each year on the fifth of May, and is
named simply as "Sinko de Mayo."

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            TODAY'S RECIPE
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You may remove the skin from these chicken breasts if you are really
concerned about fat and cholesterol, but I like the additional flavor
it gives to the finished dish.

Thai Chicken Breasts

3 Tbs (45 ml) finely chopped fresh lemon grass*
or 1 Tbs (15 ml) finely chopped lemon or lime zest
3 Tbs (45 ml) vegetable oil
3 Tbs (45 ml) fresh lime or lemon juice
1 Tbs (15 ml) ground coriander seeds
1 Tbs (15 ml) fish sauce*
1 Tbs (15 ml) grated fresh ginger
1 tsp (5 ml) ground cumin
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
4 - 6 boneless chicken breast halves

* Available in finer supermarkets and Asian specialty shops

Combine all ingredients in a bowl or large plastic bag and toss to mix
the ingredients and thoroughly coat the chicken. Refrigerate for 3 to
4 hours. Grill over hot coals until the meat is firm and the juices
run clear, 4 to 6 minutes per side. Serves 4 to 6.
Received on Thu Jul 29 08:13:26 2004