Chicken Cutlets With Cilantro Peanut Sauce
Chicken Cutlets With Cilantro Peanut Sauce
Photography by Jodi Pudge
- Portion size: 4
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 347 |
| pro | 34 g |
| total fat | 22 g |
| sat. fat | 4 g |
| carb | 4 g |
| fibre | 2 g |
| chol | 79 mg |
| sodium | 422 mg |
| potassium | 597 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 16 |
| vit A | 21 |
| vit C | 52 |
| folate | 25 |
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 1-1/2cupspacked fresh parsley leaves
- 1/2 cup 1/2cuppacked fresh cilantro leaves
- 1/3 cup 1/3cupchopped roasted peanuts
- 1/4 cup 1/4cuppeanut oil or vegetabIe oil
- 2-1/2 tbsp 2-1/2tbspwhite wine vinegar
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 4 4boneless skinless chicken breastboneless 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.
Source : Canadian Living Magazine: September 2011
