1 1/2 tb Szechwan peppercorns, toasted
1/8 ts Dried red pepper, crushed
1 1/2 tb Coriandor seed, toasted
1/2 ts Coarse salt
1/2 c Cilantro, fresh
1/4 c parsley, fresh
2 ts lemon zest
or orange zest
4 Cloves garlic, large, chopped
3 Shallots, large, chopped
2 ts Dark sesame oil
1 ts vegetable oil
4 tb soy sauce, or tamari, reduced-sodium kind
4 chicken breasts, skinned and boned, (about 1 1/2 pounds)

1. Preheat the oven to 350 F.
2. In the bowl of a food processor fitted with the metal blade, combine the
peppercorns, red pepper, coriander and salt and process for 30 seconds.
Scrape down the sides, add the cilantro, zest, garlic, shallots and sesame
oil and continue processing for 30 seconds more. Scrape into a small bowl.
3. In another small bowl, whisk together the vegetable oil and soy sauce.
Dip the chicken breasts in the soy mixture. Place on a baking sheet lightly
coated with cooking spray. Spread the herb mixture evenly on the chicken to
cover completely. Marinate for 30 minutes 30 minutes.
4. Bake for 15 to 20 minutes, or until done throughout. Serve hot or warm.
Cooking Time: 20 mins

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