After reading a short chapter about the blood type- O's diet plan which accurately described my eating habits, I was quickly motivated to prepare some meat; the O blood type is of a hunter and likes to eat proteins, or as Dr. Peter J.D'Adamo nicely put it, "You don't have to chase down and kill a bowl of wheat or glass of milk!". This was an exciting post for me after settling into our new apartment, I was left with out consistent internet for the past week. I was inspired by my sister to prepare this tangy chicken wrapped in salty and lightly peppered corn beef. I decided on a maple syrup marinade whisked together with cumin, cayenne pepper, and kosher salt to balance out the sweetness. These meaty treats are great as an appetizer, or to fill you up when your in need of a meat fill; a fun and satisfying combination of sweet, savory, and umami.
6 oz corn-beef pastrami
2 boneless chicken breast cutlets, pounded
1 bunch, skinny asparagus
1/2 c maple syrup
1 tsp cumin
1 tbsp kosher salt
1 tsp cayenne pepper
1. Preheat the oven to a high broil. Spray a baking sheet with or small pyrex dish with non stick spray.
2. Cut the pounded chicken into 1 inch strips (Length wise) and set aside. in a medium bowl whisk together maple syrup, cumin, salt, and pepper. Marinate the chicken in the sauce for ten minutes.
3. Lay two pieces of corn-beef pastrami next to each other, one slightly overlapping the other. Then place a chicken strip and two pieces of asparagus in the middle of the corn beef pastrami. Wrap the chicken and asparagus tightly and carefully.
4. Finish wrapping all of the corn beef wraps and lay on a baking sheet with the open side of the corn beef pastrami flat on the bottom. Then gently brush the tops of the wraps with the chicken marinade. Place the wraps in the oven for 12-15 minutes. until lightly crisped, juicy, and just done.