Will be a boneless chicken breast that is currently marinating in a dijon mustard and rice wine vinegar marinade. Go with about a 3 tablespoon to 1 mustard to vinegar ratio. This should coat about three servings. After marinating for about 8 hours or longer, coat with panko bread crumbs mixed with a bit of freshly chopped sage and black pepper. Place on a cookie sheet lined with parchment paper and bake at 400 degrees for 20-25 minutes.
Our side dish will be a sauteed asparagus creation that will kind of evolve on the fly, as a type of improvisation. If the stalks are thick, i'll be removing the skin with a vegetable peeler. After snapping off the woody ends, dot a hot pan with olive oil and toss in the victims with the obligatory salt and pepper. Once it gets going, about 3-4 minutes, i'll probably toss in some freshly grated ginger, garlic, and perhaps a little soy sauce depending on how much liquid is still in the pan. Key thing is to not burn the ginger or the garlic, but to keep tossing or mixing so that everything gets infused. After it's deemed ready, i'll pull the pan off the heat and top with a fresh herb(s) to be determined. The heat from the pan will wilt the herbs nicely.
Paul Gonsalves would have been proud.
Beautiful. I love the way those Panko crumbs just sucked up the marinade.
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