Instructions: Using the side of your hand, flatten the cutlets to between 1/3 and 1/2-inch thick. Sprinkle with coriander and lime rind; salt and pepper on both sides.

Rub the inside of a cooking bag with 1 tsp. of oil. Slide the cutlets into the bag so that they will sit flatly on the bottom of a skillet. Push all the air you can out of the bag and seal it tightly.

Place the bag on the bottom of a large skillet and cover with a lid smaller than the skillet.

Pour boiling water into the skillet until the bag is covered. At this point, turn the heat onto low and allow to the water to simmer for 3 minutes. Turn off heat and let stand for 5 minutes.

When the chicken is cooked, cut open the cooking bag and place the cutlets on a serving plate.

Serving Ideas : garnish with stir-fried snow peas, cucumber, and red onion

NOTES :
This recipe is interesting because of the method used. A good technique to use if youre calorie counting.

Heres a chicken recipe that Madeleine Kamman demonstrated on her PBS show
some years ago. The method is unusual.

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