Asian Chicken Cutlets

• 1 inch fresh gingerroot, 1 inch piece peeled
• 1/4 cup flat leaf parsley
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1 garlic clove, minced (* new addition)
• 1/2 cup peanut oil (or walnut oil*)
• 1 tablespoon sesame oil (* new addition)
• 2 tablespoons peanut oil
• 1/4 cup rice vinegar (unseasoned)
• 1 tablespoon honey
• salt and pepper
• 1 1/2 lbs chicken cutlets, pounded thin
• 1 cup jasmine rice or 1 cup basmati rice, cooked

1. Using a food processor, finely chop the ginger, parsley, mint, cilanto, and garlic. Add 1/2 cup peanut oil, the sesame oil, the vinegar, honey, 3/4 tsp salt and 1/4 tsp pepper and process until blended.
2. In a grill pan, heat the remaining peanut oil over medium-high heat. Season the chicken lightly with salt and pepper and grill, turning once, until golden on both sides, 5 minutes. Transfer to a board to rest for a minute, then cut into thin strips.
3. Spoon the rice into bowls and top with the chicken and dressing.

gingerroot, flat leaf parsley, mint leaves, cilantro, garlic, peanut oil, sesame oil, peanut oil, rice vinegar, honey, salt, chicken cutlets, jasmine rice

Taken from www.food.com/recipe/asian-chicken-cutlets-228985 (may not work)