1/4 cup Ginger-Lime Syrup – Recipe
In a small saucepan, combine the ginger, lime juice
and bring to a boil. Boil for 2 minutes. Let cool to warm, then puree in a blender. Pour the puree into a fine strainer and press on the ginger to extract as much syrup as possible.
2 tablespoons Champagne vinegar or white wine vinegar
2 tablespoons soy sauce
2 teaspoons fresh lime juice
3 tablespoons plus 2 teaspoons extra-virgin olive oil
6 radishes, thinly sliced
Four 6-ounce skinless, boneless chicken breast halves
Freshly ground white pepper
1/3 cup sesame seeds
1 bunch of watercress (6 ounces), thick stems discarded
Preheat the oven to 350°. In a small bowl, combine the Ginger-Lime Syrup with the vinegar and soy sauce.
Set a large, ovenproof skillet over high heat until very hot. Add the remaining 3 tablespoons of olive oil to the skillet and heat until smoking. Add the chicken breasts, sesame-coated side down, and cook over high heat until the sesame seeds are golden brown, about 3 minutes. Turn the chicken breasts. Transfer the skillet to the oven and bake the chicken for about 5 minutes, or until just cooked through.