This recipe was supposed to be for tilapia. But, I am not into tilapia. So, then I thought I'd use salmon. But guess what? I didn't have the amount in the freezer I thought I had. So, here comes another chicken dish. But really, use whatever meat floats your boat here. This is a fast, simple sauce that you whirl together in the food processor, pour over your protein of choice, and then bake in the oven. Easy peasy. I personally think it would make a great marinade for the grill, and intend to try that out sometime this summer. The only bummer for me is that the beautiful green sauce turned brown when cooked. I suspect that if I had followed her instructions and used tilapia (which was only to bake for about 10 minutes at a high heat, as opposed to the 45 minutes my chicken spent in the oven) this would not have been a problem. I'll just consider it my consequence for breaking the recipe rules. Man, I am such a rebel.
Baked Cilantro Ginger Chicken
-adapted from melskitchencafe.com
- 4-6 boneless skinless chicken breasts (2ish lbs. Or whatever meat you want)
- 1-2 jalapeno peppers, seeded and chopped (I just used one, but it was not at all spicy)
- 4 garlic cloves
- 2 tablespoons chopped fresh ginger
- 4 tablespoons low-sodium soy sauce
- 1/3 cup white wine
- 2 teaspoons sesame oil
- 2/3 cup chopped cilantro
Pulse all ingredients except chicken, of course, in a food processor until it's the texture you like. I minced mine pretty fine. Place the chicken in a baking dish and pour sauce over, rubbing it in slightly to make sure it's all covered. Bake at 350 until done (45 minutes here). Drizzle with sauce when serving. If you are using tilapia as the original recipe suggests, bake it at 475 for 8-10 minutes, or until it flakes. If you are a pork fan, I bet this sauce would taste especially great on a tenderloin.