Chicken wrapped in Romain?

P. F. Chang's Chicken Lettuce Wraps

2-3 servings 25 min 10 min prep

3 tablespoons oil

2 boneless skinless chicken breasts

1 cup water chestnuts

2/3 cup mushrooms

3 tablespoons chopped onions

1 teaspoon minced garlic

4-5 leaves iceberg lettuce

Special Sauce

1/4 cup sugar

1/2 cup water

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 tablespoons ketchup

1 tablespoon lemon juice

1/8 teaspoon sesame oil

1 tablespoon hot mustard

2 teaspoons water

1-2 teaspoon garlic and red chile paste

Stir Fry Sauce

2 tablespoons soy sauce

2 tablespoons brown sugar

1/2 teaspoon rice wine vinegar

Make the special sauce by dissolving the sugar in water in a small bowl.

Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

Mix well and refrigerate this sauce until you're ready to serve.

Combine the hot water with the hot mustard and set this aside as well.

Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a wok or large frying pan.

Saute chicken breasts for 4 to 5 minutes per side or done.

Remove chicken from the pan and cool.

Keep oil in the pan, keep hot.

As chicken cools mince water chestnuts and mushrooms to about the size of small peas.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

When chicken is cool, mince it as the mushrooms and water chestnuts are.

With the pan still on high heat, add another Tbsp of vegetable oil.

Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".

Top with"Special Sauce".

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Cherry Chicken Lettuce Wraps

6 servings 30 min 20 min prep

1 tablespoon oil

1 tablespoon ginger (use fresh ginger root, minced)

1 1/4 lbs boneless skinless chicken breasts, cut into bite-sized pieces

2 tablespoons rice vinegar

2 tablespoons teriyaki sauce

1 tablespoon honey

8 ounces dark sweet cherries (pitted and halved, or use dried cherries)

1 1/2 cups carrots, shredded

1/2 cup scallions, chopped

1/4 cup almonds, toasted and sliced

12 romaine leaves

Heat one teaspoon of oil in a large skillet over medium-high heat. Add ginger and chicken and saute until cooked thoroughly (about 7-10 minutes). Set aside.

In large bowl, whisk together the reserve two teaspoons of oil, rice vinegar, teriyaki sauce, and honey, until mixed thoroughly. Add chicken mixture, cherries, carrot, green onion, and almonds; toss together.

To serve, spoon 1/12 of the chicken/cherry mixture onto the center of each lettuce leaf. Roll leaf around filling and serve.

Food fads are funny. Caesar salad was devised about 80 years ago and has, since then, been in and out of fashion. Right now it’s really in. Why not make a delicious Caesar salad of my own? Here it is, perfect for a light supper or easy first course.

Serves 4

2 tablespoons grapeseed or canola oil, if needed

4 boneless, skinless chicken breasts

2 thick slices of sourdough or other crusty bread

2 tablespoons extra-virgin olive oil

4 baby hearts of romaine, cored and leaves separated

1 1⁄2 cups Sesame Tofu Caesar Dressing, plus additional, if desired

Kosher salt and freshly ground black pepper to taste, plus freshly cracked black peppercorns, for garnish

1⁄2 tablespoon toasted white sesame seeds

1⁄2 tablespoon toasted black sesame seeds

1. Preheat the oven to 350°F.

2. Heat an outdoor grill to hot. Alternatively, heat a grill pan or large heavy sauté pan over high heat, add the grapeseed oil, and swirl to coat the pan. Grill or sauté the chicken breasts until just cooked through, turning once, about 4 minutes per side. Cut the breasts diagonally into long slices 1⁄4 inch thick.

3. Cut the bread into 1-inch cubes. In a medium bowl, toss the cubes with the olive oil. Transfer the bread to a baking tray and toast in the oven until golden brown, 8 to 10 minutes. Cool.

4. In a large salad bowl, toss the chicken with the romaine, dressing, and croutons. (Make sure the romaine is well coated.) Season with salt and freshly ground black pepper.

5. Arrange the salad on 4 serving plates so the chicken rests on the lettuce. Garnish with the sesame seeds and cracked black peppercorns, drizzle with additional dressing if you like, and serve.