Dale made this last week and it was really good. My neighbor brought me over a lot of fresh mint and I happened to notice this recipe in the latest issue of Cooking Light. I finally purchased the only ingredient I didn't have (pine nuts...$19.99/lb.!!!!) but had trouble finding a night to make it. So Dale offered to make dinner and tried it himself. I promise it didn't only taste good to me because someone else made it!

This is the picture of Dale's creation.

Grilled Chicken with Mint and Pine Nut Gremolata

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Outstanding

Cover your basic grilled chicken with the zesty herb topping for an anything-but-average meal. It also works well over steak or fish.

Total: 30 minutes
Yield: 4 servings (serving size: 1 chicken breast half and about 4 teaspoons gremolata)

Ingredients

• Gremolata:
• 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
• 
  Chicken:
• 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

Preparation

1. 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.

2. 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.

Nutritional Information

Calories: 236

Fat: 11.3g (sat 1.6g,mono 6.1g,poly 2.6g)

Protein: 30.4g

Carbohydrate: 2.3g

Fiber: 0.8g

Cholesterol: 74mg

Iron: 1.6mg

Sodium: 438mg

Calcium: 35mg

Laraine Perri, Cooking Light, MAY 2010