Best Grilled Chicken With Mint And Pine Nut Gremolata Recipes

GRILLED CHICKEN WITH MINT AND PINE NUT GREMOLATA

Grilled Chicken With Mint and Pine Nut Gremolata image

I have a bountiful amount of mint coming out of my garden lately. When I saw this recipe in Cooking Light, I knew that I might be able to make a dent in it!!!

Provided by Abby Girl

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup mint leaf, loosely packed
2 tablespoons pine nuts, toasted
2 teaspoons lemon rind, grated
2 garlic cloves, minced
4 teaspoons olive oil
1/4 teaspoon kosher salt
2 teaspoons olive oil
4 chicken breast halves
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

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.

Nutrition Facts : Calories 220.3, Fat 16.4, SaturatedFat 3.1, Cholesterol 46.4, Sodium 375.2, Carbohydrate 2.2, Fiber 0.8, Sugar 0.2, Protein 16.1

PAN-GRILLED CHICKEN WITH GREMOLATA

Pan-Grilled Chicken with Gremolata image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 boneless, skin-on, chicken breast halves, about 6 ounces each
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small clove garlic
1/4 teaspoon kosher salt
1 lemon, zest finely minced
1/4 cup minced flat-leaf parsley
1 to 2 tablespoons extra-virgin olive oil
Salt and pepper

Steps:

Heat a grill pan over medium-high heat. Remove the tenderloins from the chicken breast and set aside for another use. Brush the chicken lightly with oil, then season the skin with salt and pepper. Place the chicken on the grill skin-side down, and cook until the edges turn opaque, about 6 minutes. (To get nifty cross-hatch grill marks, about half way through cooking reposition the breast about 45 degrees from their original position.) Season with salt and pepper, and turn chicken over, and cook until firm to the touch, about 6 more minutes.
While the chicken cooks, make the gremolata: Chop the garlic, add the salt, and continue chopping to make a paste. In a small bowl, stir the garlic together with the lemon zest, parsley and olive oil Season with pepper, to taste.
Slice the breasts, against the grain and serve with the gremolata.

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