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Lemongrass Chicken

Trim lemongrass to 5 inches from base. Remove and discard bad outer leaves, and cut remaining lemongrass into 1/2 inch pieces. In a food processor, process lemongrass to a hair-like texture. Place in a bowl and mix with all remaining ingredients, except chicken and 1 tsp. olive oil.

 

Pound chicken breasts to 1/4 inch thick. Add chicken to marinade and coat evenly. Marinate in the refrigerator for 1-8 hours.

 

Heat a grill, or gill pan, to medium-high temperature and brush with olive oil. Grill chicken for 3-4 minutes on each side, until cooked through and serve.

Ingredients:

1)

large stalks lemongrass : 6

2)

Asian fish sauce : 4 teaspoon

3)

Bragg's soy sauce : 4 teaspoon

4)

garlic, minced : 4 teaspoon

5)

lemon juice : 1 tablespoon

6)

olive oil : 0.25 cup

7)

skinless, boneless chicken breasts : 16 oz

8)

olive oil : 1 teaspoon

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