Ginger-Chicken Let­tuce Rolls

The Denver Post - - LIFE & CULTURE -

This is a sat­is­fy­ing, light, grab-it-and-go din­ner or lunch that lets you get back to the movies, putting away the tree or what­ever you were do­ing when you got hun­gry. Serves 4. In­gre­di­ents 2 cups diced, cooked chicken 1 cup chicken broth 1 cup finely chopped curly pars­ley 2 tea­spoons freshly grated ginger N cup dried cur­rants Four large or more small washed ro­maine let­tuce leaves Di­rec­tions

In a large saucepan over medium-low heat, com­bine all the in­gre­di­ents ex­cept the let­tuce. Stir un­til blended and heated through and the mix­ture is not soupy. Al­low to cool to warm, not hot. Spoon into ro­maine let­tuce leaves and serve. Can be re­frig­er­ated and served warm or cold.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.