*  Exported from  MasterCook  *
 
                      Teriyaki Blackened Chicken Satay
 
 Recipe By     : Marla Reif & Fay Nakanishi of Mission Cafe, San Diego
 Serving Size  : 6    Preparation Time :0:45
 Categories    : Oriental                         Poultry
                 Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    boned and skinned chicken breast halves
      1/2  cup           Teriyaki sauce -- (recipe included)
    1      cup           Peanut Sauce -- (recipe included)
    8      ounces        mixed greens
                         or your choice of salad mixture
      1/4  cup           green and white scallions -- thinly sliced/rings
      1/4  cup           cilantro -- coarsely chopped
                         Japanese Vinaigrette
                         black and white sesame seeds
 
 1. Skewer chicken as desired. If using wooden skewers, soak in water to p=
 revent skewers from burning.
 2. Drizzle chicken with Teriyaki Sauce. Place on hot charcoil broiler and=
  thoroughly cook chicken until tender.
 3. Plate presentation: Garnish plate with lettuce mixture spooned with Ja=
 panese Vinaigrette. Drizzle Peanut Sauce (warmed) on chicken and plate. G=
 arnish with a sprinkle of scallions, cilantro, and sesame seeds.
 
 
                    - - - - - - - - - - - - - - - - - - =
 
 
 NOTES : Throw these chicken shewers on the barbe' and drizzle them with t=
 eriyaki sauce.  As they cook, the sauce will blacken the chicken.  The Ja=
 panse peanut sauce, traditionally used for dipping, makes an artful garni=
 sh at the Mission Cafe in San Diego.
 
 ----
 The Mission Cafe
 3795 Mission Blvd.
 San Diego, California 92109
 email: themission@electriciti.com
 
 
 
 Nutr. Assoc. : 2313 0 0 0 0 1337 0 0 0

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