Tasty chicken paillards, glazed with sauce and broiled in the oven. Good served with a little brown rice.

Ingredients

12	oz chicken breast fillets, skinless and boneless
1/3	c hoisin sauce
1	T soy sauce, low sodium
4	t vinegar, rice wine
2	t fish sauce
3	cups green cabbage, shredded
1	red bell pepper, cut into strips
1	green bell pepper, cut into strips
3	scallions, halved and cut into 4 inch strips
1/2	c cilantro leaves

Directions

1. Heat broiler on high.
   
   
2. Rinse the cutleys and pat dry with paper towels. Pound the cutlets to an even thinness, and place on a broiler pan sprayed with Pam.
   
   
3. In a small bowl, whisk together the hoisin sauce, soy sauce, 1 t of the rice vinegar, and the fish sauce. Transfer 2 tablespoons of the glaze to a large bowl and stir in the remaining vinegar. Add the cabbage, peppers, scallions, and cilantro and toss to coat. Cover and refrigerate.
   
   
4. Pour about 1 tablespoon of the remaining glaze into a small bowl; set aside as a finishing sauce. Brush the chicken with the remaining glaze. Broil, brushing occasionally, until cooked through, 5 to 8 minutes. Spoon the reserved glaze over the top. Serve with slaw.
   
   

Categories

Chicken, Main Dish, Salads, Asian, Broil

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in niacin High in selenium High in vitamin A High in vitamin B6 Very high in vitamin C

Bad points High in cholesterol High in sodium