It is VERY easy.... if you have a mallet (to pound the chicken breast flat) so that it is all the same thinkness.... it would cook faster and even. Really very easy...the most time consuming part is mincing the ginger.
I ended up turning mine over in the pan because mine were so think I was afraid it was not cooking all of it. Then you just cut into the thickest part to make sure there is no pink left. I also placed the chicken on a cookie sheet in a pre heated 250 degree oven while I was reducing the sauce...so there was still more cook time there
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answer for Steph
