Tested till perfect Chicken Cutlets With Cilantro Peanut Sauce
Chicken Cutlets With Cilantro Peanut Sauce
Photography by Jodi Pudge

Chicken Cutlets With Cilantro Peanut Sauce

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2011

Recipe3 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
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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.

Nutritional Information Per serving: about

cal 347 pro 34g total fat 22g sat. fat 4g
carb 4g fibre 2g chol 79mg sodium 422mg
potassium 597mg

% RDI:

calcium 5 iron 16 vit A 21 vit C 52
folate 25
This recipe is featured on Your monthly meal plan: 31 healthy dinner recipes, week four
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