. Recipes: LEMON MINT CHICKEN CUTLETS ON WATERCRESS

LEMON MINT CHICKEN CUTLETS ON WATERCRESS



LEMON MINT CHICKEN CUTLETS ON WATERCRESS

INGREDIENTS:
625 gm Chicken Breasts (Boneless, Skinless Thinly Sliced)
2 Lemon
2 tbsp. Olive Oil
2 tbsp. Mint (Chopped)
½ tsp. Salt to taste,
½ tsp. Coarsely Ground Black Pepper, to taste
150 gm Baby Watercress

PREPARATION:
Heat Ridged Grill Pan over medium-high heat (or prepare outdoor grill for direct grilling over medium-high heat). Pound Chicken to uniform 1/4-inch thickness if necessary. From Lemons, grate 1 tbsp. plus 1 1/2 tsp. Peel and Squeeze 3 tbsp. Juice. In large bowl, whisk Lemon Peel and Juice, Oil, Mint, Salt, and Pepper until dressing is blended. Reserve 1/4 cup dressing. In large bowl, toss Chicken Cutlets with remaining dressing. Place chicken in grill pan and cook 4 to 5 minutes or until juices run clear when breast is pierced with tip of knife, turning over once. LEMON MINT CHICKEN CUTLETS ON WATERCRESS is ready to serve. To serve, toss Watercress with reserved dressing and top with Chicken. Sprinkle with additional Chopped Mint for Garnish.
   


   

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