Chicken Cutlets With Cilantro Peanut Sauce
77 people added this to their Recipe Box
Chicken Cutlets With Cilantro Peanut SauceThis green sauce is like an Asian-style pesto. It is equally nice on grilled fish. It's also a timesaver because you can make this sauce up to two days ahead and refrigerate it, then just bring to room temperature to serve.2 user reviews.
Chicken Cutlets with Cilantro Peanut Sauce
Photography by Jodi Pudge
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 347347 cal |
| pro | 34 g34g pro |
| total fat | 22 g22g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 4 g4g carb |
| fibre | 2 g2g fibre |
| chol | 79 mg79mg chol |
| sodium | 422 mg422mg sodium |
| potassium | 597 mg597mg potassium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 1616 iron |
| vit A | 2121 vit A |
| vit C | 5252 vit C |
| folate | 2525 folate |
This green sauce is like an Asian-style pesto. It is equally nice on grilled fish. It's also a timesaver because you can make this sauce up to two days ahead and refrigerate it, then just bring to room temperature to serve.
Ingredients
- 1-1/2 cups packed fresh parsley leaves 1-1/2 cups packed fresh parsley leaves
- 1/2 cup packed fresh cilantro leaves 1/2 cup packed fresh cilantro leaves
- 1/3 cup chopped roasted peanuts 1/3 cup chopped roasted peanuts
- 1/4 cup peanut oil 1/4 cup peanut oil or vegetabIe oil
- 2-1/2 tbsp white wine vinegar 2-1/2 tbsp white wine vinegar
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 4 boneless skinless chicken breasts 4 boneless skinless chicken breasts
Preparation
Finely chop parsley and cilantro; transfer to bowl. Stir in peanuts, all but 2 tsp of the oil, the vinegar and half each of the salt and pepper. Set aside.
Between plastic wrap, pound chicken with meat mallet or bottom of heavy saucepan to 1/4-inch (5 mm) thickness. Brush with remaining oil; sprinkle with remaining salt
and pepper.
Place chicken on greased grill over medium-high heat; close lid and grill, turning once, until chicken is no longer pink inside, about 5 minutes. To serve, spoon sauce over chicken.
Between plastic wrap, pound chicken with meat mallet or bottom of heavy saucepan to 1/4-inch (5 mm) thickness. Brush with remaining oil; sprinkle with remaining salt
and pepper.
Place chicken on greased grill over medium-high heat; close lid and grill, turning once, until chicken is no longer pink inside, about 5 minutes. To serve, spoon sauce over chicken.
Source : Canadian Living Magazine: September 2011
- Keywords : Dinner; Fall; Grill/Barbecue; Parsley; Peanuts; Chicken; 400 calories;
Related content
-
Grilled Pork Chops With Pineapple Salsa
Serve with rice and grilled vegetables. Looking for a dessert option? Grill the remaining...
-
-
Slow Cooker Creamy Mushroom Chicken Stew
Dried mushrooms develop rich, earthy flavours in the slow cooker. Dried chanterelles are light...
-
Chipotle Chicken With Rice and Beans
If your family likes it spicy, increase the chipotle chili to taste. Concerned about sodium?...
