Chicken Chenault - cooking recipe

Ingredients

2 to 3 lb. boneless chicken cutlets, pounded to 1/4-inch thick (6 cutlets, 1 per person)
1/4 lb. fresh snow peas
1 small can water chestnuts
1/2 lb. fresh mushrooms, sliced
1 large red pepper, seeded and cut into julienne strips
1 large green pepper, seeded and cut into julienne strips
1 bunch scallions, cleaned and cut in half
2 cloves garlic, minced
salt and pepper to taste
Ginger Plum Sauce

Preparation

Lay the chicken breasts on table or countertop and layer the vegetables on top of each cutlet evenly, in the center.
Sprinkle with the minced garlic and then with salt and pepper to taste.