Grilled Chicken with Mint and Pine Nut Gremolata

This topping has such a great combination of flavors - mint, nuts, lemon and garlic! Yum. Don't be intimidated by the trendy (but accurate) name: gremolata. Just picture this as sauteed chicken breast with somewhat dry (not moist or oily) topping. And trust your growling stomach that these flavors are all great together.

Grilled Chicken with Mint and Pine Nut Gremolata

Cooking Light, May 2010

Gremolata:

1 c mint leaves

2 T pine nuts, toasted

2 tsp lemon rind, grated

2 cloves garlic, minced

4 tsp olive oil

1/4 tsp coarse salt

Chicken:

2 tsp olive oil

4 6-oz boneless, skinless chicken breast halves

1/2 tsp coarse salt

1/4 tsp pepper

To make gremolata, place mint, pine nuts, rind, and garlic in a food processor. Process just until combined. Add 4 tsp olive oil and salt. Process to combine. Set aside.

To prepare chicken, heat a large skillet over medium heat. Brush 2 tsp olive oil evenly over chicken; sprinkle chicken evenly with 1/2 tsp salt and pepper. Add chicken to pan; cook 5 minutes on each side, or until done. Remove from pan.

Serve, topped with 4 tsp gremolata per piece of chicken.

Comments

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