Cooking Chicken Breast and Other Fowl

You could try one of the following sauces on top of the chicken breast chops but it is entirely optional for this recipe and they are only presented to keep the "modular theme" consistent. The pesto, however, worked quite well as a sort of garnish.

You must put the chopped potatoes under water immediately to prevent oxidation (turning brown). I usually add a teaspoon of lemon or perhaps cider vinegar because the acid also prevents this unsightly problem. Add the lentils and cover (barely) with water. Bring to a boil until softened. Remove about a cup of the liquid and let it cool a bit, then add Wondra flour - it discourages clumping - a very little at a time. Whisk that flour in and then return that to the pot, whisking briskly.

Now add the remaining ingredients from the chart above. If you haven't tried cilantro (which comes in a tube as a convenient paste now) you should know that this is an herb that people either adore or hate. There seems to be no middle ground for cilantro.

Rice makes a good accompaniment to these flavors of ethnic food. There is almost no limited to what you can do when cooking boneless chicken breast. As a general rule, you'll want to pound the fowl before proceeding because the homogeneous thickness makes for even cooking -it also ensures tenderness.

If you are not cooking chicken breast tonight, see other menu ideas.