Lies, cilantro and hammer-pounded chicken

I have a terrible habit of making up recipes on the fly and recommending them to people without having actually tested it. The recipe is ALWAYS a success, though.

Yesterday, while at a farmer's market with a friend, and she asked me if I like cilantro, and I blurted out: "yes! I love it! In fact, I have a dish that I make that involved thinly sliced chicken breast covered with cilantro leaved, a bit of garlic, onion, salt and pepper, then I fold it over (think cilantro sandwich), pop it on the grill and eat!"

Sounds delicious! A woman nearby asked me to repeat while she wrote the recipe down - she was excited to try it.

The problem? I've never made this before. Ever. The idea just popped into my head.

To make things right, I prepared it last night:

1 chicken breast, butterflied. Coat the surface with cracked black pepper, little onion powder, garlic and salt followed by a dense layer of fresh cilantro. COver with saran wrap and beat with tenderizer, ensuring that the chicken is well pounded and the cilantro is properly bruised.

Remove the plastic, fold chicken over on itself, wrap and pop in the fridge for a couple of hours (not sure how necessary this is)

When ready, throw the chicken on the grill (I used my George FOreman grill) and cook until done.

I served it with garlic scapes sauteed with spinach and mushrooms and a side of thin sliced, raw kohlrabi.

It was amazing!

I'm going to try a variation tonight:

To the center mix, I'm going to add some basil and pine nuts (pesto!) and then coat the outside with my homemade spicy chick pea flour. Another possible variation will add peppers and onions for a salsa flavor.

I made dinner a little late, but better late than never. Spicy, oven fried chicken, sweet potato and sunchoke fries, chickory salad, topped off with more watermelon than was necessary. *urp*

Sunchokes are my new love, but they may also be the source of my recent gastrointestinal distress, due to the large quantity if inulin they carry.