If you read the sensational version first and decided that all the rolling of chicken was just too much effort, then you will be pleased to know that this version is exactly the same taste wise, with non of the hassle. This recipe if the perfect example of the simple of sensational concept, the ingredients are exactly the same the only difference is in presentation. If you are looking for an even simpler version, let the sauce cool, throw the whole lot together in a salad bowl and let everyone help themselves.
4 4 oz chicken breasts (skinless, boneless) I clove of garlic, crushed 3 tablespoons lite soy sauce 3 tablespoons dry sherry 1/4 cup red current jelly 1/4 tsp red wine vinegar 2 tablespoons chopped cilantro 1/2 cup finely chopped red peppers 1/4 cup bean shoots 1/4 red onion, finely sliced 1 handful of salad greens (any lettuce you like really)
Method
Preheat the oven to 375 degrees. Bake for about 20 minutes or until the internal temperature of the chicken is 165 degrees. In the mean time add the soy, sherry, vinegar and jelly to a small sauce pan and simmer gently until it thickens, about five minutes. To serve arrange the salad green on a plate. Slice the chicken into one inch pieces and dip in the sauce before arranging on top if the greens, top with the remaining vegetables and a little more sauce.