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Chicken with Sesame-Rice Timbales




Source of Recipe


Internet


List of Ingredients




Chicken:
2/3 cup plain, low-fat yogurt
1/2 tsp. salt
1/2 tsp. dried whole basil
1/2 tsp. dried whole oregano
1/2 tsp. dried whole thyme
1/8 tsp. pepper
1 Tbs. lemon juice
1 clove garlic, minced
4 4-oz. skinned, boned chicken breast halves
2 Tbs. parmesan cheese
1 tsp. sesame seeds, toasted

Sesame-Rice Timbales:
2 tsp. dark sesame oil
2 tsp. peeled, minced ginger root
1/4 tsp. curry powder
1 clove garlic, minced
4 cups cooked basmati rice
2 tsp. sesame seeds, toasted
1/2 tsp. salt
1/8 tsp. pepper


Recipe



4 servings

Chicken:
Combine first 8 ingredients in a shallow dish; stir well. Add chicken, turning to coat. Cover and marinate in refrigerator 1 hour.

Remove chicken from marinade, reserving marinade. Place chicken on a rack coated with cooking spray; place rack in a broiler pan. Broil 5 1/2 inches from heat 10 minutes on each side or until done, basting occasionally with reserved marinade. Sprinkle cheese evenly over chicken; broil an additional minute or until lightly browned. Set aside, and keep warm.

To serve, place a serving plate upside down on top of each Sesame-Rice Timbale (while it's in the custard cup); invert 1 timbale onto each of four serving plates. Sprinkle each timbale with 1/4 tsp. sesame seeds. cut each chicken breast half across grain into thin slices, and arrange around each timbale. Garnish with fresh oregano sprigs, if desired.

Sesame-Rice Timbales:
Heat oil in a small non-stick skillet over medium-high heat. Add ginger root, curry powder, and garlic, and sauté 1 minute.

Combine ginger root mixture, rice, sesame seeds, and next 2 ingredients in a bowl; stir well. Divide rice mixture evenly among 4 10-oz. custard cups coated with cooking spray, pressing firmly with the back of a spoon.