This Cranberry, Pine Nut and Parsley Gremolata Chicken is such a great combination of flavors. Sweet cranberries, creamy pine nuts and the fresh hit of parsley and lemon. Plus it is so quick to put together!
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Ingredients
4chicken breasts - skinless and boneless
2tablespoonolive oil
½teaspoonsalt
¼teaspoonpepper
For the Gremolata
3tablespoonchopped flat-leaf parsley
3tablespoondried cranberries
3tablespoontoasted pine nutssee notes
1lemon
Instructions
Lay the chicken breast out on a chopping board, cover with greaseproof paper and pound the chicken breasts with a smooth meat mallet or rolling pin until it has a uniform thickness.
Pour the olive oil over the chicken breasts and season both sides with salt and pepper. Let the chicken sit for 5 minutes.
Heat a fry pan over a medium high heat, add the chicken breasts and cook for 7 minutes on each side, until golden brown and cooked through.
Remove the chicken from the pan, place on a warm plate and cover with foil to rest.
Whilst the chicken is resting, chop the parsley and cranberries together, add the toasted pine nuts and the zest from 1 lemon.
Once the chicken has rested for 7 minutes, slice it across the grain and serve with the gremolata on top.
Notes
To toast pine nuts, put them in a cold fry pan with no oil. Heat them over a medium heat until golden and toasted. one toasted immediately remove them from the pan as they will continue to cook and can easily burn.