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Hatchie - Keepsake Music Album Reviews

Hatchie's platonic ideal of dream pop goes down a bit too easy, like another rewatch of a John Hughes film.
Shoegaze offers the perfect place to bury bad feelings; there is a storied legacy of groups like Slowdive and Mazzy Star sinking Tory conservatism and post-breakup remorse into hazy swirls of distortion. Harriette Pilbeam uses Hatchie as an outlet for more quotidian concerns — friendships, romances, nostalgia. On her EP Sugar & Spice, Pilbeam offered glassy guitars, long sighs, and some bright choruses, but there was nothing darker beneath the surface to reward your close, ongoing attention. She promised a broader palette for her debut, but Keepsake feels hemmed in by the same lack of depth. Pillbeam's platonic ideal of dream pop goes down a bit too easy, like another rewatch of a John Hughes film.

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Grilled Thai Chicken Sandwich

Juicy grilled chicken, onions and peppers combine with a Thai-inspired sauce in this chicken sandwich recipe. We love how the flatbreads made from whole-wheat dough sop up the extra sauce. If you have one large (12-ounce) chicken breast instead of two smaller (6-ounce) ones, cut it in half horizontally before grilling so the chicken cooks in the time specified in this recipe.

Nutrition Profile
  • Dairy-Free
  • Healthy Immunity
  • Low-Calorie
Ingredients
  • ½ cup “lite” coconut milk
  • ¼ cup smooth natural peanut butter

Kroger Creamy Peanut Butter 16 Oz
$1.99 for 1 item
Thru 07/03
  • 2 tablespoons lime juice
  • 2 tablespoons chile-garlic sauce, divided
  • 1 tablespoon reduced-sodium soy sauce
  • 1 pound prepared pizza dough, preferably whole-wheat
  • 1 tablespoon canola oil, divided
Wesson Pure Canola Oil 48 Fl Oz
$4.69 for 1 item
Thru 07/03
  • 2 6-ounce boneless, skinless chicken breasts
  • 1 large red bell pepper, quartered
  • 1 large onion, sliced into ½-inch-thick rounds
  • 2 tablespoons chopped fresh cilantro
Preparation
Active - 45 m
Ready In - 45 m
  1. Preheat grill to medium-high. 
  2. Whisk coconut milk, peanut butter, lime juice, 1 tablespoon chile-garlic sauce and soy sauce in a bowl until well combined. 
  3. Working on a lightly floured surface, divide dough into 5 equal pieces. Roll each piece into a 6-inch disk with a rolling pin or press into a disk with your hands. Using 1½ teaspoons oil, brush one side of each disk. 
  4. Oil the grill rack (see Tip); place the dough, oiled-side down, on the grill and cook until light brown and puffed, 1 to 2 minutes. Brush the dough with the remaining 1½ teaspoons oil, flip and grill until cooked through, but still a little soft, 1 to 2 minutes more. Wrap in foil to keep warm. 
  5. Brush chicken with the remaining 1 tablespoon chile-garlic sauce. Place the chicken, bell pepper and onion on the grill. Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 14 minutes. Grill the pepper and onion, turning once, until lightly charred and cooked through, 8 to 10 minutes. 
  6. Slice the pepper and onion. Toss with ½ cup of the reserved dressing in a medium bowl. When the chicken is cool enough to handle, slice or shred into bite-size pieces. Top flatbreads with equal portions of the vegetables and chicken; drizzle with the remaining dressing and sprinkle with cilantro. Fold to eat.
  • Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

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Nutrition Information
  • Per Serving: 411 calories; 18 g fat(3 g sat); 4 g fiber; 44 g carbohydrates; 24 g protein; 35 mcg folate; 38 mg cholesterol; 6 g sugars; 1 g added sugars; 1,094 IU vitamin A; 48 mg vitamin C; 24 mg calcium; 1 mg iron; 443 mg sodium; 346 mg potassium
  • Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (22% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 2 lean meat, 3 fat


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