Ginger-Coconut Chicken

• 1 tablespoon(s) yellow split peas
• 1 teaspoon(s) coriander seeds
• 1.5  dried red chiles
• 1/4 cup(s) "lite" coconut milk
• 2 tablespoon(s) minced fresh ginger
• 4 clove(s) garlic
• 2 tablespoon(s) finely chopped fresh cilantro
• 1/2 teaspoon(s) salt
• 4  boneless, skinless chicken breast halves

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Directions

1. Toast split peas, coriander seeds and chiles in a small skillet over medium heat, shaking the pan occasionally, until the split peas turn reddish-brown, the coriander becomes fragrant and the chiles blacken slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground pepper.
2. Combine coconut milk, ginger, garlic, cilantro, salt and the spice blend in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or overnight.
3. Preheat broiler. Coat a broiler-pan rack with cooking spray. Place the chicken (including marinade) on the rack over the broiler pan. Broil chicken 3 to 5 inches from the heat source until it is no longer pink in the center and the juices run clear, 4 to 6 minutes per side.

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