Cover your basic grilled chicken with a zesty herb topping for an anything-but-average meal. It also works well over steak or fish.
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
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
How to Make It
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.
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.
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This was just ok. A squeeze of lemon juice will help keep the gremolata from turning brown. Next time I will add some spices to the chicken before grilling: garlic salt and a little cumin would be good. The sugar snap and feta salad recommended to go with this recipe was outstanding.
This was a great summer meal. Sprayed chicken with oil and cooked on the bbq. Prepped gremolata & sugar snap/feta salad exactly to direction and got terrific results. Served with side tomato/cuke/kalamata salad. Should have included a pita half, but didn't think of that til too late. Excellent.
Good, easy recipe. I used a mix of basil and parsley (my mint plant couldn't handle to loose a whole cup of leaves). I think the gremolata could withstand 2 tsp of lemon juice to cut the garlic, but it was very good. The snap pea, red onion, and feta salad was AMAZING! That dressing is definitely a keeper!
This was pretty good. However, I made the gremolata 1 hour ahead of time and the mint turned a brown color which was strange. I think the gremolata really needs some added lemon juice to it too because it didn't have the best flavor as is, though it still was ok. I had this with orzo pasta. I may make this again with addition of lemon juice.
I have to agree with the other reviewers - this was very very good, and very easy. I made it with the suggested sugar snap and feta salad found in Cooking Light magazine along with some jasmine rice, and my husband and I really enjoyed it.
my husband thought it was company worthy. We grilled the chicken outside and used free range chicken for better flavor and tenderness. I planned this at the last minute and the closest store didn't have pine nuts, so I used walnuts. It was fabulous. I served with roasted potatoes and a beet and arugula salad.
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