|
|
|
|
|
 1
(8-ounce) boneless, skinless chicken breast halves 1 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste 1 teaspoons olive oil 1 hearts Romaine, cut into 1-inch strips (about 8 cups) 2 celery stalks, thinly sliced 1 scallions, green part only, sliced Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once. In a large bowl combine the Romaine, celery and scallions. Toss with dressing. I made this the
other day and it was very, very spicy -- too spicy!! I ended up wiping
some of the sauce off the chicken. |
©
LibertyBella.com 2006
Williamsburg, Virginia 23188
[email protected]
Hosting by Mannix Marketing Design by RedHedz Design Photos courtesy of Inge Curtis
