Chicken Cutlets and Carrots with Mint Pesto

Name: Chicken Cutlets and Carrots with Mint Pesto
Yield: Makes 2 Servings
Ingredients: Kosher salt and freshly ground black pepper; Mint Pesto; Chicken breast cutlets, ¾ lb (375 g); Lemon juice, 2 teaspoons; Extra-virgin olive oil, 2 tablespoons; Carrots, 2, shredded (about 2¼ cups/6 oz/185 g); Shallot, 1, minced; Red pepper flakes; Hot water, if needed; Fresh mint leaves, cut into thin slices for garnish

Preparation info

Makes
2
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

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

Dinner
Summer
Spicy
Gluten-free

Method

In a large nonstick frying pan over medium-high heat, warm 1 tablespoon of the oil. Sprinkle the chicken with salt and pepper and add to the frying pan. Sauté until cooked through, 2–3 minutes per side. Transfer the chicken to a warmed plate.
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