The boneless, skinless chicken breast is suffering some serious food fatigue.

How to freshen it up?

I started by looking at the many different chicken breast cuts now available at most grocers. Tenders, halves and thin-cut have become common. Granted, anyone could make these same cuts from regular breasts, but it's hard to beat the ease of these.

The thin-cut appealed to me because they cook faster than a regular breast. And they'd cook even faster if I took a meat mallet to them, making them uniformly thin and tenderizing the meat so it would readily accept a marinade. And for that, I whipped up a speedy Asian-inspired blend of soy sauce, rice vinegar, fresh ginger and garlic.

Asian Chicken Wrap
Start to finish: 30 minutes

1/4 cup soy sauce

1/4 cup seasoned rice vinegar

2 cloves garlic

1 tablespoon grated fresh ginger

1/4 teaspoon red pepper flakes

1/4 teaspoon freshly ground black pepper

4 thinly sliced chicken breasts

1 egg

1 cup panko (Japanese-style breadcrumbs)

1/4 cup canola oil

4 large flatbread wraps

4 cups baby mixed greens

15-ounce can baby corn, drained

2 scallions, ends trimmed, thinly sliced

Hoisin sauce

In a blender, combine the soy sauce, rice vinegar, garlic, ginger, red pepper flakes and black pepper. Puree until smooth. Transfer the marinade to a shallow baking dish large enough to accommodate the chicken breasts.

One at a time, place the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently and evenly pound the breast until uniformly thin, about 1/3- to 1/2-inch thick.

Place the chicken breasts in the dish with the marinade, turning to coat both sides. Cover and refrigerate 15 minutes.

Meanwhile, place the egg in a wide, shallow bowl and beat well with a fork. Place the panko breadcrumbs in a second bowl.

Once the chicken has marinated, dip each breast first through the egg, then through the breadcrumbs, shaking off any excess.

In a large, deep skillet, heat the canola oil over medium-high until it shimmers. Fry the breasts, in batches if necessary, 3 to 4 minutes per side, or until golden crisp and cooked through. Set aside on paper towels and let the meat rest about 2 minutes.

Cut each breast into thin strips. Spread 1 cup of greens over each flatbread, then top with strips of chicken, baby corn and scallions. Drizzle each with hoisin sauce, then roll the wraps, securing with a toothpick. Serves 4.

By J.M. Hirsch
AP Food Writer