Ingredients
Gremolata:
1 cup loosely packed fresh mint leaves
2 tablespoons pine nuts, toasted
2 teaspoons grated lemon rind
2 garlic cloves, minced
4 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
Chicken:
2 teaspoons extra-virgin olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup loosely packed fresh mint leaves
2 tablespoons pine nuts, toasted
2 teaspoons grated lemon rind
2 garlic cloves, minced
4 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
Chicken:
2 teaspoons extra-virgin olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preparation
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.
Source : myrecipes.com
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