Yield: 4 servings
|4 \N||Boned chicken breasts; cook|
|1 \N||Head red leaf lettuce|
|½ cup||Cilantro; (leaves) optional|
|3 tablespoons||Sesame seeds; toasted golden|
|4 \N||Scallions; w/green, chopped|
Cut cooked chicken breasts in half. Put in large bowl with wine, salt and sugar. Toss, cover and marinate for 24 hours in the refrigerator.
Next day drain off marinade. Arrange lettuce leaves on serving platter; place chicken pieces in the center. Sprinkle with sesame seed, cilantro leaves, and scallions. Judy Garnett/pjxg05a Raleigh, NC