Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

The lemony, nutty gremolata is addictive. Dollop it over any number of proteins, or spread it on a toasty sandwich. Serve the chicken with a peppery arugula salad, and you're good to go.

Laraine Perri
Recipe by Cooking Light November 2015

Gallery

Credit: Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

Yield:
Serves 4 (serving size: 1 chicken breast half and 2 1/2 tablespoons gremolata)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add 1 tablespoon olive oil to pan; swirl. Add chicken; cook 4 minutes on each side or until done. Transfer to a cutting board.

    Advertisement
  • Combine pecans, juice, onions, remaining 1/4 tea­spoon salt, and remaining 1/8 teaspoon pepper in a mini food processor; pulse until finely chopped. Add remaining 2 tablespoons olive oil; pulse to combine. Transfer mixture to a bowl; stir in cheese.

  • Slice chicken across grain. Place on 4 plates; top with gremolata.

Nutrition Facts

406 calories; fat 25.5g; saturated fat 4.4g; mono fat 14.3g; poly fat 4.5g; protein 40g; carbohydrates 4g; fiber 2g; cholesterol 115mg; iron 1mg; sodium 548mg; calcium 108mg.
Advertisement
Advertisement