6 skinless chicken breast cutlets, with visible fat removed, 3-4 oz. each
1 batch Cilantro Marinade or Peppercorn-Cilantro Root Paste Marinade
Canola oil spray
Southeast Asian Dipping Sauce.

Just before marinating, lay chicken breasts between layers of wax paper or foil. Pound gently with a flat, heavy object to even out thickness and ensure even grilling. Arrange chicken in a glass dish or in a large zip-lock bag. Add Cilantro Marinade or Peppercorn-Cilantro Root Paste Marinade. Cover dish or seal bag. Refrigerate overnight or at least 8 hours, turning occasionally. When ready to grill, remove chicken from marinade. Wipe off chicken and pat dry with paper toweling. Spray chicken lightly with canola oil spray on both sides. Grill chicken until cooked through (about 5 minutes per side) or until juices run clear. Transfer to a large sheet of foil and seal foil. Let rest about three minutes. Remove chicken from foil and cut crosswise into thin slices. Serve with Southeast Asian Dipping Sauce.

Yield: 6 servings
Per serving using Cilantro Marinade (approximate):
Calories: 146
Fat: 2g
Fiber: 0g

Per serving using Peppercorn-Cilantro Root Paste Marinade (approximate):
Calories: 107
Fat: 1g
Fiber: 0g