Grilled Chicken with Mint and Pine Nut Gremolata

Grilled Chicken with Mint and Pine Nut Gremolata
Photo by Becky Luigart-Stayner

Ingredients

  • 1 cup loosely packed fresh mint leaves
  • 4 teaspoons extra-virgin olive oil
  • 4 teaspoons extra-virgin olive oil
  • Chicken:
  • 1 cup loosely packed fresh mint leaves
  • Gremolata:
  • Gremolata:
  • + 16 more ingredients
    • 2 teaspoons grated lemon rind
    • 2 teaspoons grated lemon rind
    • ½ teaspoon kosher salt
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 2 garlic cloves, minced
    • Chicken:
    • ¼ teaspoon kosher salt
    • 2 tablespoons pine nuts, toasted
    • ¼ teaspoon freshly ground black pepper
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • ¼ teaspoon kosher salt
    • 2 teaspoons extra-virgin olive oil
    • 2 garlic cloves, minced
    • ½ teaspoon kosher salt
    • 2 teaspoons extra-virgin olive oil
    • ¼ teaspoon freshly ground black pepper

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 ...

View full recipe at My Recipes

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