Recipe - Herb Crust

6 Skinon chicken breasts (6
oz ea); 2 reserved
For leftovers
One half cup Chopped flat parsley
One fourth cup Chopped cilantro
6 Scallions; cut or sliced up 1/8"
Salt; to taste
Freshlyground black pepper;
to taste
Canola oil; to cook
=== HONEYLEMON GRASS GLAZE
===
Canola oil; to cook
6 Lemon grass stalks; white
part only, finely minced
1 tablespoon Minced ginger
1 lg Shallot; minced
One half cup Riesling or Gewurztraminer
wine
Juice and zest of 1 lemon
2 cup Chicken stock
2 tablespoon Lychee honey
1 tablespoon Butter
Salt; to taste
Freshlyground black pepper;
to taste
=== CARROT AND POTATO
SPAGHETTI ===
2 lg Carrots; peeled, cut into
Spirals with a turning
slicer
1 lg Potato; peeled, cut into
Spirals with a turning
slicer
One half teaspoon Ground cumin
2 tablespoon Butter
Salt; to taste

Wrap the chicken in plastic and pound very thin. Season with salt and
pepper. Mix the herbs together on a plate and dredge the chicken with the
herbs. In a hot skillet coated with oil, pan sear the chicken golden brown
on both sides, about 3 minutes a side.

For the HoneyLemon Grass Glaze: In a mediumhot, nonreactive sauce pan,
lightly coat the pan and sautee the lemongrass, ginger and shallots until
soft, about 5 minutes. Season with salt and pepper. Deglaze with wine and
reduce by 80 percent. Add the juice, stock and honey and reduce by 50
percent. Whisk in the butter and check for seasoning. Puree with a hand
blender to a smooth consistency.

For the Carrot And Potato Spaghetti: In a large nonstick skillet, add
butter and melt on mediumlow heat. Add carrots and potato and sautee.
Season with cumin and salt. Cook until soft, about 10 minutes. Keep heat on
mediumlow or the potatoes could burn.

For Plating: Place a small pile of the 'spaghetti'. Hide with chicken
paillard and glaze the top with the sauce. Garnish with lemon zest.

This recipe yields 4