February 26, 2017


Place mint, pine nuts, lemon rind and garlic in a mini chopper or food processor. Add 4 teaspoons olive oil and blend until completely mixed; set aside. Heat a large pan over medium-high heat. Brush 2 teaspoons olive oil evenly over chicken and sprinkle with black pepper. Add chicken to pan and cook 5 minutes on each side or until completely cooked. Remove chicken from pan, let stand for 5 minutes. Serve gremolata with the chicken and enjoy


For The Gremolata
  • 1 cup loosely packed fresh mint leaves
  • 2 tablespoons toasted pine nuts
  • 2 teaspoons grated lemon rind
  • 2 garlic cloves, minced
  • 4 teaspoons extra-virgin olive oil
For the Chicken
  • 2 teaspoons extra-virgin olive oil
  • 4 skinless, boneless chicken breast halves (about 5 ounces)
  • ΒΌ teaspoon black pepper
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