Grilled Chicken Paillards with Cilantro-Mint Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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. 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.
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