Tyler Florence, Stirring the Pot
1 1/2 inch piece ginger, peeled and grated
1 tablespoon toasted sesame seeds
1 tablespoon toasted sesame oil
1 tablespoon honey
2 tablespoons reduced-sodium soy sauce
Extra-virgin olive oil
1 large boneless chicken breast (skin on), halved
Kosher salt and fresh black pepper
1 zucchini, sliced lengthwise
6 wonton wrappers, cut into strips, deep-fried, salted
1/4 bunch fresh cilantro, for garnish
Preheat oven to 375. For the glaze, combine the ginger, sesame seeds, sesame oil, honey, and soy sauce in a small bowl and stir to mix. Set aside. In a large saute pan heat a 2-count of olive oil (about 2 tablespoons) over medium heat. Season the chicken on both sides with salt and pepper. Place the breasts, skin sides, down, in the pan and sear for 3 to 5 minutes,until golden. Turn the breasts over and, using a pastry brush, liberally brush the glaze on top of the skin. Place the whole pan in the preheated oven and roast for 7 to 10 minutes, until chicken juices run clear (180f). Baste with glaze throughout cooking so the breast remains moist and tender. Let chicken stand until ready to serve the salad, then slice chicken. (I shredded mine)
Arrange zucchini strips on the bottom of a plate and top with sliced chicken breast. Scatter crispy wonton strips on top and drizzle with pan juices. Garnish with cilantro.
The winner of the Great Canadian Give-Away is Wandering Coyote!
Selected by the highly professional method of having my blindfolded son pick a name out of a mixing bowl, Wandering Coyote will be receiving a hardcover copy of Confections of a Closet Master Baker.
Wandering, I shall contact you in the morning! Congratulations again. And thank you everyone for showing your enthusiasm for being Canadian!