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Chicken: Chicken with Cilantro, Ginger & Garlic

Source of Recipe

iwalk4tnt


List of Ingredients

1 small bunch fresh cilantro** - washed, torn in pieces (equivalent of 1/3 cup or so)
2 tsp ginger root - peeled, finely chopped
2 garlic cloves - peeled and finely chopped
3-4 lbs. boneless, skinless chicken breast
pepper, to taste
1/2 cup dry white wine, white wine vinegar, or herb vinegar


Recipe

(***This was originally written for a whole bird....I'd just slice into the chicken breasts, and tuck the spices in there.) Tuck 1 tb. cilantro, 1 tsp. ginger and 1 tsp. garlic into the cavity of the bird. Place chicken and remaining ingredients in a large, heavy plastic bag; tie securely. (Or place chicken in a large, shallow bowl with marinade ingredients.) Marinate several hours or overnight, turning occasionally.

Remove chicken from marinade, reserving marinade, place in roasting pan. Strain marinade and set aside to use for basting.

Roast chicken at 425 F. until beginning to brown (15 minutes), then reduce heat to 350 F. and roast until juices run clear when thickest point of meat is pierced (another 40 to 45 minutes). Baste often during roasting. Let stand a few minutes before serving.