Prep 20 mins
Cook 10 mins
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!!!
- 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
- 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.
- 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.
Very refreshing way to serve chicken breasts. We really enjoyed this quick and easy recipe made as directed. Thanks, Abby Girl. Made for Best of 2011 Cookbook tag game as recommended by Cookgirl.
I've looked at this recipe probably since it first posted last year.
Today was the day and I regret waiting so long to prepare it.
We prefer dark meat and the breasts were replaced with thighs
which I pounded thinly. Fresh mint from our garden and the
gremolata alone is worth five stars! (We soon discovered it was
good on everything!). To complete the meal: Egyptian Fried Rice,
simple steamed broccoli and a basic tossed salad (loose leaf lettuce, white cabbage,
carrots, radishes). A new favorite way to prepare chicken and can we say easy and quick to throw together, too?! Thank you for posting the recipe! It made it into my Best of 2011 cookbook for
next year's recipe tag game! A real winner all around!