Grilled Chicken With Mint and Pine Nut Gremolata |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I have a bountiful amount of mint coming out of my garden lately. When I saw this recipe in Cooking Light, I knew that I might be able to make a dent in it!!! Ingredients:
1 cup mint leaf, loosely packed |
2 tablespoons pine nuts, toasted |
2 teaspoons lemon rind, grated |
2 garlic cloves, minced |
4 teaspoons olive oil |
1/4 teaspoon kosher salt |
2 teaspoons olive oil |
4 chicken breast halves |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. To prepare gremolata, place mint, pine nuts, rind, and garlic in a mini chopper; process just until combined. Add 4 teaspoons olive oil and 1/4 teaspoon salt; process to combine. Set aside.
2. To prepare chicken, heat a large grill pan over medium-high heat. Brush 2 teaspoons olive oil evenly over chicken; sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Serve gremolata with chicken.
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