Ginger-coconut chicken recipe

Chicken second courses

1 tablespoon yellow split peas 1 teaspoon coriander seeds 1-2 dried red chiles, such as Thai, cayenne or chiles de arbol ¼ cup “lite” coconut milk, (see Ingredient note) 2 tablespoons minced fresh ginger 4 medium cloves garlic, minced 2 tablespoons finely chopped fresh cilantro ½ teaspoon salt, or to taste 4 boneless, skinless chicken breast halves, (1-1¼ pounds total), trimmed