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Chicken Cutlets and Carrots with Mint Pesto
Preparation info
- Makes
2
Servings - Difficulty
Easy
Appears in
Published 2013
The mint in our garden explodes in the early summer, and was the inspiration for this fresh-tasting dish. I grind the herb with toasted almonds and extra-virgin olive oil for a sauce that is also great with fish and lamb.
Ingredients
- Extra-virgin olive oil,
2 tablespoons - Chicken breast cutlets,
¾ lb 375
Method
- In a large nonstick frying pan over medium-high heat, warm
1 tablespoon - Add the remaining 1 tab
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