A grilled chicken recipe featuring mint and pine nut courtesy of Meredith Yorkin
Ingredients
For The Gremolata
- 1 cup loosely packed fresh mint leaves
- 2 tablespoons toasted pine nuts
- 2 teaspoons grated lemon rind
- 2 garlic cloves, minced
- 4 teaspoons extra-virgin olive oil
For the Chicken
- 2 teaspoons extra-virgin olive oil
- 4 skinless, boneless chicken breast halves (about 5 ounces)
- ¼ teaspoon black pepper
Instructions
Place mint, pine nuts, lemon rind and garlic in a mini chopper or food processor. Add 4 teaspoons olive oil and blend until completely mixed; set aside. Heat a large pan over medium-high heat. Brush 2 teaspoons olive oil evenly over chicken and sprinkle with black pepper. Add chicken to pan and cook 5 minutes on each side or until completely cooked. Remove chicken from pan, let stand for 5 minutes. Serve gremolata with the chicken and enjoy
