Grilled Chicken Paillards with Cilantro-Mint Dressing

Ingredients

• 1 cup lightly packed cilantro leaves
• 1/4 cup lightly packed mint leaves
• 1 garlic clove, smashed
• 1 jalapeño, sliced (with seeds)
• 1 tablespoon sugar
• 1/4 cup water
• 3 tablespoons fresh lime juice
• 2 tablespoons grapeseed or canola oil
• Kosher salt and freshly ground pepper
• Four 6-ounce skinless, boneless chicken breast halves, tenders removed and reserved for another use

Preparation

1. 1. Light a grill or preheat a cast-iron grill pan. In a blender or food processor, combine the cilantro, mint, garlic, jalapeño and sugar and pulse until chopped. Add the water, lime juice and 1 1/2 tablespoons of the grapeseed oil and process until fairly smooth; season with salt and pepper.
2. 2. Lightly pound the breasts to an even 1/2-inch thickness. Brush the chicken with the remaining 1/2 tablespoon of grapeseed oil and season with salt and pepper. Grill over a moderately hot fire, turning once, until lightly charred and cooked through, about 6 minutes. Transfer the chicken to plates, spoon some of the dressing on top and serve, passing extra dressing on the side.
3. Serve With: Couscous or rice.
4. Notes: One serving 239 calories, 8.9 gm total fat, 1.0 gm saturated fat, 6 gm carb.